Lupin Free Ginger-Lime Olive Tapenade
Briny, bright, and punchy in the best possible way, this olive tapenade gets an unexpected lift from fresh ginger and lime that makes it feel anything but ordinary. The combination of Kalamata and green olives gives you a deep, complex base, while the capers add a sharp little hit of salt that ties everything together. A short rest before serving is the secret move here — it gives the ginger and lime time to fully bloom into the olives, so the flavor payoff is genuinely worth the wait. Store-bought tapenades and spreads can be surprisingly tricky territory, since some commercial versions sneak in lupin flour or lupin-based thickeners as a filler or binder. This one is built entirely from whole, recognizable ingredients — olives, capers, garlic, citrus, and good olive oil — so you know exactly what you're eating. It comes together in a food processor in just a few pulses, landing at that perfect rough, spreadable texture that clings to crusty bread or crackers without turning into mush. Whether you're setting out a spread for guests or just want something bold to snack on, this tapenade delivers serious flavor with very little effort.
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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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