Roasted Red Pepper Tapenade
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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.
Ingredients Needed to Make Roasted Red Pepper Tapenade
- roasted red peppers (I used Mezzetta brand)
- marinated artichoke hearts (I used a Reese brand)
- extra virgin olive oil
- minced garlic
- freshly squeezed lemon juice
- kosher salt
- freshly ground black pepper
A Few Notes about the Ingredients
In the past, I’ve purchased Roasted Red Pepper Tapenade from Aldi’s that I really enjoyed. However, this condiment is a seasonal item, which brought me to making my own. If possible, I would try to purchase roasted red peppers and the marinated artichoke hearts at Aldi’s as well, simply because I really like their products.
For this recipe, however, I purchased my ingredients from Walmart. I used Mezzetta Roasted Bell Peppers, and the marinated artichoke hearts are a Reese brand. These two products can easily be found in your local grocery store.
I like to use Colavita extra virgin olive oil and buy it from Amazon where I can find better prices for larger quantities. However, for this recipe, I used a flavored olive oil with garlic and basil that was in my cupboard (also purchased from Aldi’s seasonal selections). This worked really well, and I encourage you to try flavored olive oils if you have access to them.
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
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), freshly squeezed lemon juice, kosher salt, and black pepper.
Process for a few seconds until blended. 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!
Roasted Red Pepper Tapenade
- 12 oz roasted red peppers, drained I used Mezzetta brand
- 7 oz marinated artichoke hearts, drained I used a Reese brand
- 1/4 cup capers
- 2 tablespoons Extra Virgin olive oil
- 1 1/2 tablespoons minced garlic
- 1 tablespoon lemon juice freshly squeezed
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Using a blender, combine the roasted red peppers (drained), marinated artichoke hearts (also drained), capers, extra virgin olive oil, minced garlic, freshly squeezed lemon juice, kosher salt, and black pepper.
- Process for a few seconds until blended. 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.