Mushroom Free Ginger-Lime Olive Tapenade
Briny, bold, and brightened with a hit of fresh ginger and lime, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Two types of olives — Kalamata and green — bring depth and a pleasant saltiness, while capers add a punchy, tangy edge that keeps every bite lively. The ginger and lime zest are the real surprise here, cutting through the richness of the olives and olive oil in a way that feels fresh and unexpected. A quick rest at room temperature before serving isn't just a suggestion — it's what lets those citrus and ginger notes fully bloom into the mix. Store-bought tapenades often sneak in unexpected extras, so making your own means you control every ingredient from start to finish. Spread it thick on crusty bread, swirl it into pasta, or spoon it over grilled fish — this one earns its place on the table fast.
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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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