Gluten Free Ginger-Lime Olive Tapenade
This briny, bold spread gets a genuinely unexpected lift from fresh ginger and lime, turning a classic Mediterranean condiment into something that feels bright and a little electric on the palate. Two kinds of olives — earthy Kalamata and snappy green — give it real depth, while capers add a sharp, salty punch that ties everything together. The whole thing comes together in a food processor in just a few pulses, so you get a rough, rustic texture that's perfect for scooping rather than a flat, featureless paste. Because every single ingredient here is naturally free of gluten, there's no need to audit labels or worry about hidden wheat lurking in a store-bought version. The resting step is a small but smart move — letting the ginger and lime bloom into the olives before serving makes a noticeable difference in how the flavors hit. Serve it alongside gluten-free crackers, slather it on grilled fish, or spoon it over roasted vegetables for an instant upgrade. A drizzle of good olive oil and a little fresh parsley on top before serving and it looks as impressive as it tastes.
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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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