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Greetings Tapenade Lovers!
This Savory Roasted Red Pepper
& Green Olive Tapenade, a flavorful Provençal condiment from
southeastern France is traditionally made with anchovies, my plant-based
version uses roasted hazelnuts as a substitute and is simple to create using
ingredients likely already on hand in your pantry and fridge.
It’s an excellent accompaniment to a
variety of dishes. Serve it with crusty breads, baguettes, or gourmet crackers.
Get creative by using it as a spread in a panini with cheese, on sandwich
breads with mixed greens or arugula, or mix it into pasta salads. It also pairs
wonderfully with polenta, roasted fingerling potatoes, grilled cauliflower
steak, asparagus, and eggplant, or as a stuffing for Portobello mushrooms.
Additionally, a bowl of this delicious tapenade makes for a beautiful
center-piece in a plant-based hors d'oeuvres platter.
So, let’s get started with this simple
and delicious recipe!
Ingredient (serving size 8)
1 jar (12 oz.) roasted red bell pepper,
drained and chopped. Or you can roast two large peppers, see instructions below
1 Cup roasted skin removed hazelnuts. Or you can roast a cup, see
instructions below
1 jar (6.5 oz.) marinated artichoke hearts, drained and chopped
1/2 Cup pitted Picholine olives (small green olives, originated
in Gard, Southern France)
2 garlic clove, peeled & smashed
1/4 Cup capers (drained)
1 Tbsp. fresh marjoram leaves
1 Tbsp. fresh oregano leaves
1 Tbsp. fresh thyme leaves
1/2 Tsp. pepper corns
1/4 Cup olive oil
1/4 Cup fresh lemon juice & 1 tsp. lemon rinds
Instructions:
Part 1: Preparing the Main Ingredients
Prep and Roast Peppers: Set your oven to 450°F. Cut
peppers in half and remove the inner white membrane, seeds, and stalk. Arrange
them cut-side down on parchment paper, brush lightly with olive oil, and roast
until the skins are thoroughly wrinkled and charred (about 30–40 minutes).
After a 30-minute cooling period, carefully peel off the charred outer layer.
Roast and Skin Hazelnuts: Drop the oven temperature to
350°F. Roast the hazelnuts in a single layer for 10–12 minutes until their
skins begin to blister. Remove them, cover with a paper towel to steam for a
few minutes, then rub vigorously to remove the skins. Let them cool completely
for 30 minutes.
Part 2: Blending and Finishing
Rough Chop Nuts: Use a food processor to pulse the
cooled hazelnuts until they are coarsely chopped.
Process Mixture: Add all
ingredients except the lemon juice and rinds to the chopped nuts.
Pulse until the mixture reaches a coarse consistency.
Final Blend: Incorporate the lemon juice and rinds
with three final pulses.
Chill Time: Move the finished mixture to a bowl,
cover it, and refrigerate for a minimum of 2 hours so the flavors can fully
meld before serving.
Savory Roasted Red Pepper & Green
Olive Tapenade in a Jar as a Gift - This
flavorful condiment makes a delicious culinary gift for
family and friends too.
Happy Delicious Eating!
Chef Ellie Lavender
Plant-Based Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine
on upcoming chocolate, culinary & wine pairing classes and special events!
Copyright © 2020 Lavender Design + Cuisine, All rights reserved.
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