BHA & BHT Free Ginger-Lime Olive Tapenade
This bold, briny spread gets an unexpected lift from fresh ginger and bright lime zest, turning a classic Mediterranean condiment into something genuinely exciting. Every ingredient here is whole and unprocessed — real olives, capers, garlic, citrus, and good extra-virgin olive oil — so you're not navigating the preservative-laden jarred spreads that line grocery store shelves. BHA and BHT are common in packaged olive products and flavored oils, but making tapenade from scratch sidesteps all of that entirely. The food processor does most of the work, pulsing everything into a rough, spreadable texture that still has character and bite. That 15-minute rest at the end isn't just a suggestion — it's where the magic happens, as the ginger and lime mellow into the olives and the whole thing comes together into something deeply savory and complex. Serve it on crusty bread, alongside grilled fish, or spooned over roasted vegetables for an instant flavor upgrade. Once you taste how vibrant a homemade tapenade can be, the jarred version really doesn't stand a chance.
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Learn more →Ingredients
8 servings
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 1 small garlic clove, roughly chopped
- 3 tbsp extra-virgin olive oil
- ¼ tsp black pepper
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, garlic, grated ginger, lime zest, lime juice, and black pepper in the bowl of a food processor.
- 2
Pulse 8–10 times, until the mixture is coarsely chopped and no whole olives remain — the texture should be rough and spreadable, not a smooth paste.
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