Pork Free Ginger-Lime Olive Tapenade
This bold, briny spread takes the classic Mediterranean condiment somewhere unexpected — bright citrus and fresh ginger cut right through the richness of the olives, giving you something that feels both familiar and genuinely exciting. Two kinds of olives, briny capers, and a hit of lime zest come together in the food processor in just a few pulses, so the texture stays rough and rustic rather than turning into a paste. That short rest at room temperature before serving is the secret weapon here — it gives the ginger and lime time to fully bloom into the olives, deepening the whole flavor profile without any extra effort. Every ingredient in this recipe is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved. Spread it thick on crusty bread, spoon it over grilled fish, or use it as a punchy addition to a cheese board. The optional parsley adds a pop of color and a little freshness if you want to dress it up for company. Simple, fast, and genuinely impressive.
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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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