Fish Free Ginger-Lime Olive Tapenade
Traditional tapenade often sneaks in anchovies for that deep, briny backbone — which means it's quietly off the table for anyone avoiding fish. This version skips them entirely and leans on Kalamata and green olives, capers, and a bold hit of fresh ginger and lime zest to build layers of flavor that are anything but flat. The result is punchy, bright, and a little unexpected in the best way. A quick pulse in the food processor keeps the texture coarse and rustic — spreadable but with real character, not a smooth, featureless paste. Letting it rest for fifteen minutes before serving is a small step that makes a big difference, giving the ginger and lime time to bloom into the olives. Spoon it over crostini, swipe it across a grain bowl, or serve it alongside roasted vegetables and let it do the heavy lifting. It comes together fast and keeps well, making it one of those recipes you'll reach for again and again.
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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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