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Photo of Roasted pepper-olive tapenade by WW

Roasted pepper-olive tapenade

1
Points® value
Total Time
8 min
Prep
5 min
Cook
3 min
Serves
4
Difficulty
Easy
Buttery Castelvetrano olives and sweet red peppers make for a milder take on the typical olive-anchovy tapenade. It’s delicious smeared onto toasted baguette slices, or as a veggie dip.

Ingredients

Garlic

1 clove(s)

Castelvetrano olives

16 olive(s), pitted, halved

Roasted red peppers (packed in water)

⅔ cup(s), chopped

Rosemary

1½ tsp, finely chopped

Instructions

  1. Place the garlic clove in a mini food processor; process until finely chopped. Add the olives; pulse until finely chopped. Add the roasted peppers and rosemary; pulse until finely chopped and well combined. Spoon the tapenade into a bowl and serve.
  2. Serving size: about 3 tbsp

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