Vegan Ginger-Lime Olive Tapenade
Briny, bold, and brightened with a twist you won't see coming, this tapenade layers the deep richness of Kalamata and green olives with the zing of fresh ginger and lime zest in a way that feels genuinely exciting. The combination of capers, garlic, and extra-virgin olive oil keeps things grounded in classic Mediterranean territory, while the ginger and lime push it somewhere livelier and more unexpected. Everything comes together in a food processor with just a few pulses — you're after a rough, spreadable texture, not a smooth paste, and that rustic quality is exactly what makes it so satisfying to eat. A short rest at room temperature before serving is the quiet secret here, giving the ginger and lime time to bloom into the olives and deepen the whole flavor profile. Since every ingredient is whole, plant-based, and easy to source, there's nothing to second-guess — no hidden dairy, no anchovy paste sneaking in the way it does in some store-bought versions. Spread it thick on crusty bread, spoon it over roasted vegetables, or serve it as part of a snack 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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