Capsaicin Free Ginger-Lime Olive Tapenade

Bold, briny, and bright with citrus, this tapenade is a serious upgrade from anything you'd find in a jar at the store. Kalamata and green olives get pulsed together with capers, garlic, and a generous hit of fresh ginger and lime, creating a spread that feels both Mediterranean and unexpectedly lively. The whole thing comes together in a food processor in just a few pulses — you're after a rough, spreadable texture, not a smooth paste, so it still has real character on the palate. That short rest at room temperature before serving is worth every minute, giving the ginger and lime time to fully bloom into the olives and deepen the overall flavor. For anyone navigating a sensitivity to capsaicin, tapenade can be a tricky category since many versions sneak in chili flakes or spiced oils — here, the heat comes entirely from black pepper and ginger, keeping things bold without any of the burn. Pile it onto crusty bread, spoon it over grilled fish, or use it as a punchy condiment alongside roasted vegetables. It's the kind of condiment that makes everything around it taste more interesting.

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