Nitrate & Nitrite Free Ginger-Lime Olive Tapenade
Briny, bright, and just a little unexpected, this tapenade takes the classic Provençal spread somewhere entirely new. Fresh ginger and lime zest cut right through the richness of the Kalamata and green olives, giving you a condiment that feels bold and alive rather than heavy. The whole thing comes together in a food processor in minutes — a quick pulse or two and you've got a rough, spreadable texture that's far more interesting than anything smooth. That short rest at room temperature before serving is worth every minute, because it's when the ginger and citrus really sink into the olives and the flavors pull together. Many store-bought tapenades and olive spreads sneak in cured meats or processed add-ins that can carry unwanted preservatives, so making your own from scratch means you know exactly what's in the bowl. Every ingredient here is whole and fresh — olives, capers, garlic, herbs, good olive oil — with nothing processed or cured beyond the olives themselves. Serve it on crusty bread, alongside roasted vegetables, or straight off a spoon if no one's watching.
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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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