This olive pepper tapenade has bold, briny flavor. A quick and easy appetizer recipe with a short, whole food ingredient list of pantry staples. Tapenade is perfect for that last minute snack.
recipe originally published April 5, 2011
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Why you'll love this recipe
If you love the bold, briny flavor of olives and the sweetness of roasted red pepper, you will love this olive pepper tapenade. This classic appetizer is popular in countries all over Europe, and we love to serve it with other tapas style snacks.
This is a super quick recipe made from pantry ingredients you may have in your kitchen right now! This is one of those recipes I am making at the last minute before people arrive at our house...
How to use and serve tapenade
Olive pepper tapenade is a fantastic appetizer on its own. You can serve it with toasted baguette slices, crackers, and dipping vegetables like endive and radish coins.
We love to pair this tapenade recipe with an equally tasty appetizers like roasted artichoke hummus, small bowls of Marcona almonds, fresh veggies, and garlic white bean dip.
Tapenade can also add extra flavor to a sandwich, burger or wrap, or replace some of the veggies in these vegan egg bites.
To follow a flavor theme, serve this appetizer before a flavorful Mediterranean lentil salad, this super easy white bean antipasto salad, or a bright bowl of tomato orange soup.
How long does homemade tapenade last?
Olives have a surprisingly long refrigerator shelf life! For maximum flavor and freshness, I suggest enjoying this olive tapenade within a week.
Refrigerate in a glass container with a tightly fitting lid.
Did you make this recipe?
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Olive Pepper Tapenade
A quick and easy appetizer with bold, briny flavor. Tapenade is perfect for that last minute snack.
Ingredients
- 1 cup Castelvetrano olives / green olives
- 7.8 ounces roasted red pepper (drained weight of a 12 ounce jar)
- 2 cloves garlic
- 2 tablespoons capers
- 1 ½ tablespoons olive oil
- ½ tablespoon red wine vinegar
Instructions
- Chop the olives and pepper uniformly; finely mince garlic cloves.
- Leave capers whole, mix with olives, peppers and garlic. Stir in olive oil and vinegar.
- Serve with toasted crostini, pita, veggies and hummus.
Notes
How to use and serve tapenade
Olive pepper tapenade is a fantastic appetizer on its own. You can serve it with toasted baguette slices, crackers, and dipping vegetables like endive and radish coins. We love to pair this tapenade recipe with an equally tasty roasted artichoke hummus or garlic white bean dip.
Tapenade can also add extra flavor to a sandwich, burger or wrap, or replace some of the veggies in these vegan egg bites.
To follow a flavor theme, serve this appetizer before a flavorful Mediterranean lentil salad, this super easy white bean antipasto salad, or a bright bowl of tomato orange soup.
How long does homemade tapenade last?
For maximum flavor and freshness, I suggest enjoying this olive tapenade within four days.
Refrigerate in a glass container with a tightly fitting lid.
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Nutrition Information:
Yield:
6Serving Size:
¼ cupAmount Per Serving: Calories: 139Total Fat: 9gCholesterol: 0mgSodium: 539mgCarbohydrates: 4gFiber: 3gSugar: 1gProtein: 2g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Neyal @ Looking Up While Slimming Down says
That tapenade looks soooo good. I'm totally trying that!
spabettie says
thanks, Neyal !! hope you like it!
Holly @ The Runny Egg says
This look delicious. I just love olives and kalamata is my favorite kind!
spabettie says
team kalamata over here too!
Zoe says
This looks so yummy!!!! I love tapenade, it is a mixture of all the things I love: olives, capers, garlic. YUM!
spabettie says
thanks, Zoe! I like adding capers to things... and garlic... and roasted peppers... 😉
Jenn L @ Peas and Crayons says
oooh its gorgeous dahhhling
but you should know. I am the inventor of this. you stole my entire life.
BAHAHAHAHAHAHA! =) luff yew
spabettie says
oh, girl... I am laughing so hard I scared the dog! XO
Angela says
YUM, looks great! I have a black olive tapenade that I make all the time (http://www.vegangela.com/2010/12/02/two-mushroom-tapenade/), but I've bookmarked this to try next time. Thanks!
spabettie says
oh, wow, yours looks good too... thanks for sharing Angela (and beautiful photos!) I'm going to have to try it sometime!
J3nn (Jenn's Menu and Lifestyle Blog) says
That looks so good! Wish my hubby liked olives so he could enjoy it too. 🙁
spabettie says
thanks, Jenn! the things that Jason doesn't like? I make for my lunches or when he is out of town... 😀
Heather (Where's the Beach) says
Oh hello! I love a good tapenade. In fact, Giada just made one yesterday with chickpeas.
spabettie says
oooh, that sounds interesting... gotta look that up!
Heather (Where's the Beach) says
I think this is the recipe I saw http://www.foodnetwork.com/recipes/giada-de-laurentiis/garbanzo-bean-and-olive-tapenade-recipe/index.html
spabettie says
ooh, that sounds interesting - honey? just might work! thank you for finding it for me - you're so sweet!! <3
Jessica @ Dairy Free Betty says
I LOVE LOVE LOVE tapenade!! So awesome!
spabettie says
mmm hmm... me too!
mitzi @ my nikon eats food says
happy hour at home...i love that! i should start that up as well =)
i love bruschetta!
spabettie says
DO it!! 🙂 it's fun! oh, yeah - I love bruschetta too... just wait until I have my BASIL and romas growing in the garden... 🙂
Lisa says
YUM! I love "dips." Chips or pita bread with hummus, tzasitiki, tapenade, salsa, anything dip worthy.
spabettie says
aren't dips great? hummus and olives could be a full meal for me...
Lisa says
I've been known to have a chips and salsa dinner once in awhile. 😉
spabettie says
haaa! love it.