Ingredients
Scale
- 2 cups roasted red peppers
- 1 cup pitted black olives
- 2 tablespoons capers
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
Instructions
- In a food processor, combine roasted red peppers, black olives, capers, and garlic.
- Pulse until finely chopped.
- With the processor running, slowly add olive oil and lemon juice until well blended.
- Season with black pepper to taste.
- Transfer to a bowl and refrigerate for at least one hour before serving.
Notes
- Serve with crusty bread or crackers.
- This tapenade can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg