Red Pepper and Black Olive Tapenade

Name: Red Pepper and Black Olive Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 92 grams capers, drained; 237 milliliters fresh basil leaves, packed; 2 garlic cloves, chopped; 473 milliliters pitted kalamata olives; 1 Tbsp fresh lemon juice; 118 milliliters extra-virgin olive oil; 8 servings Freshly ground pepper, to taste; 1 red bell pepper

Need a gluten free, primal, and whole 30 condiment? Red Pepper and Black Olive Tapenade could be a tremendous recipe to try. One serving contains 178 calories, 1g of protein, and 19g of fat. This recipe serves 8. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of olive oil, bell pepper, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally.

Ingredients you will need

Red Pepper

Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.

Ingredients you will need

Peppers

Seeds

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Red Pepper

Olive Oil