Nutmeg Free Ginger-Lime Olive Tapenade
This bold, briny spread brings together two kinds of olives, briny capers, and a bright hit of fresh ginger and lime that makes it feel anything but ordinary. The combination of Kalamata and green olives gives you a layered, complex base, while the grated ginger and lime zest cut right through the richness with a citrusy, slightly spicy edge. Everything gets pulsed in a food processor until coarsely chopped — rough and spreadable, never a smooth paste — so you get real texture in every bite. A short rest at room temperature before serving is the small but smart step that lets all those flavors fully bloom together. Warm spices like nutmeg are nowhere near this recipe, so there's no need to scrutinize labels or swap anything out — the ingredient list is clean and straightforward from start to finish. Serve it piled onto crusty bread, spooned over grilled fish, or set out as part of a mezze spread and watch it disappear 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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