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I love to include condiments when I serve a charcuterie board or cheese plate and this Roasted Red Pepper Tapenade is so delicious paired with cheese, meats, and crackers.
Tapenade is a French term for a mixture of pureed ingredients that usually include olives, capers, and anchovies. This recipe uses roasted red peppers, artichokes, and capers as the main ingredients and is fabulous when all combined.
I first tried Red Pepper Tapenade when I purchased a product from Aldi one holiday season. I loved it. However, it was only offered during certain times of the year, which led me to try duplicating the condiment. When comparing the purchased tapenade to the homemade version, my family unanimously agreed that the homemade was better. Plus, it makes close to 2 cups compared to the store-bought 6 oz container.
Instructions for Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Using a blender, (I love my KitchenAid K400 Blender) combine the roasted red peppers (drained), marinated artichoke hearts (also drained), capers, extra virgin olive oil, minced garlic (I used the jarred kind), dried minced onion, red wine vinegar, kosher salt, and freshly ground black pepper.
Process for a few seconds until just blended, but do not overmix. Sometimes I like a chunkier Tapenade. You’ll notice in my pictures various blends. They all taste wonderful, so it’s just a matter of preference.
Place in a lidded jar or container and refrigerate until ready to use. Ideally, it’s best to let the flavors blend for at least 2-4 hours–if you can wait that long!
This recipe will make nearly two cups of sauce to use as a condiment for your next charcuterie board.
I love a good DIY Food Project! After having such success with this tapenade, I am inspired to experiment further with olives next time. I will be sure to let you know how it turns out!
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Roasted Red Pepper Tapenade
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Ingredients
- 12 oz roasted red peppers (drained)
- 7 oz marinated artichoke hearts (drained)
- 1/4 cup capers
- 2 tablespoons Extra Virgin olive oil
- 1 1/2 tablespoons minced garlic
- 1 tablespoon dried minced onions
- 2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a blender, combine the roasted red peppers (drained), marinated artichoke hearts (also drained), capers, extra virgin olive oil, minced garlic, dried minced onion, red wine vinegar, kosher salt, and freshly ground black pepper.
- Process for a few seconds until blended, but try not to overmix.
- Place in a lidded jar or container and refrigerate until ready to use. Ideally, it's best to let the flavors blend for at least 2-4 hours–if you can wait that long!
- This recipe will make nearly two cups of sauce to use as a condiment for your next charcuterie board.
Nutrition
Why do you show a bottle of red wine vinegar but it’s not the recipe?
Hi Karl, Thank you so much for bringing my attention to the ingredients. I double checked my recipe and see that I failed to update my ingredient list, switching from lemon juice to red wine vinegar and also adding dried minced onion. Making the changes now. Best wishes to you, and again, thank you!