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Kathy's Tapenade

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  • 2-3 roasted red peppers, diced (these can be found packed in a jar in the grocery section)
  • 1 red onion, diced
  • Half of a 14.5 oz. can Muir Glen™ Fire Roasted Tomatoes, crushed
  • 1/2 bunch of arugula, finely chopped
  • 1 cup pitted Kalamata olives, finely chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • Sea salt (to taste)
  • Fresh cracked black pepper (to taste)
  • 1/2 tsp. sugar (if desired)


  1. Combine all ingredients into a bowl, mix well, cover and chill in refrigerator for at least two hours.
  2. Serve with crostini or your favorite bread broken into pieces.

Nutritional Analysis:

Calories: 67
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 181 mg
Carbohydrate: 4 g
Sugars: 2 g
Protein: 0 g

Recipe provided by Kathy Duran-Thal, RDN, LD and Cooper Clinic Nutrition.