Red Pepper and Black Olive Tapenade

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
3%
Red Pepper and Black Olive Tapenade
45 min.
8
82kcal

Suggestions


Indulge your taste buds with our vibrant Red Pepper and Black Olive Tapenade, a perfect addition to your culinary repertoire! This delightful spread is not only satisfying but also boasts an array of enticing features that cater to various dietary preferences—it’s vegetarian, vegan, gluten-free, and dairy-free. Crafted to be enjoyed by all, this tapenade is bursting with flavor while remaining light on the palate, at just 82 calories per serving!

The star of this dish is the smoky, charred red bell pepper, which brings a sweet richness that beautifully complements the briny richness of pitted Kalamata olives. The freshness of basil and the aromatic hint of garlic elevate each bite, while a splash of lemon juice adds a zesty brightness that makes this spread irresistible. Perfectly suited for entertaining, this tapenade can be served alongside crostini, fresh veggies, or even as a zesty condiment for grilled meats and sandwiches.

Preparing this delicious tapenade is a breeze; with just a food processor and a few simple steps, you can whip up an impressive condiment in under 45 minutes! Whether you’re hosting a gathering or simply looking to elevate your snack game, our Red Pepper and Black Olive Tapenade is sure to impress guests and family alike. Get ready to savor the vibrant, Mediterranean flavors that will transport your palate straight to the sunny coasts of Italy!

Ingredients

  • 3.3 ounce capers drained
  • cup basil leaves fresh packed
  •  garlic cloves chopped
  • cups kalamata olives pitted
  • tablespoon juice of lemon fresh
  • 0.5 cup olive oil extra-virgin
  • servings pepper freshly ground to taste
  •  bell pepper red

Equipment

  • food processor
  • ziploc bags

Directions

  1. Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally.
  2. Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.
  3. Place red pepper, olives, and next 4 ingredients in a food processor, and pulse until combined. Slowly add olive oil while processor is running, and blend well. Season with pepper.

Nutrition Facts

Calories82kcal
Protein4.15%
Fat81.14%
Carbs14.71%

Properties

Glycemic Index
20.5
Glycemic Load
0.29
Inflammation Score
-6
Nutrition Score
5.0013043647227%

Flavonoids

Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Apigenin
0.01mg
Luteolin
0.3mg
Kaempferol
15.13mg
Myricetin
0.01mg
Quercetin
19.93mg

Nutrients percent of daily need

Calories:81.79kcal
4.09%
Fat:8.04g
12.37%
Saturated Fat:1.1g
6.86%
Carbohydrates:3.28g
1.09%
Net Carbohydrates:1.39g
0.5%
Sugar:0.92g
1.02%
Cholesterol:0mg
0%
Sodium:846.34mg
36.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.93g
1.85%
Vitamin C:21.03mg
25.5%
Vitamin K:18.29µg
17.42%
Vitamin A:773.24IU
15.46%
Vitamin E:2.04mg
13.6%
Fiber:1.89g
7.56%
Copper:0.1mg
5.08%
Manganese:0.09mg
4.28%
Vitamin B6:0.07mg
3.58%
Folate:12.96µg
3.24%
Iron:0.56mg
3.09%
Calcium:30.45mg
3.04%
Magnesium:11.69mg
2.92%
Vitamin B2:0.03mg
2.03%
Potassium:65.31mg
1.87%
Vitamin B3:0.34mg
1.68%
Vitamin B1:0.02mg
1.35%
Source:My Recipes