Gluten Free Artichoke Tapenade Plate
This briny, bright tapenade is the kind of appetizer that disappears fast — bold Kalamata and green olives blended with artichoke hearts, capers, and a hit of lemon zest make every bite punchy and satisfying. A quick pulse in the food processor keeps the texture chunky and rustic, so it feels like something you'd find at a Mediterranean mezze spread rather than something you threw together in ten minutes. Letting it chill for 30 minutes before serving is the secret step that really lets the garlic, oregano, and red pepper flakes settle into something special. The whole spread comes together on a board with gluten free crackers, crisp cucumber slices, and cherry tomatoes — naturally vibrant and completely free of wheat without any substitutions or workarounds needed. Store-bought dips and spreads can be a minefield of hidden thickeners and starchy additives, but every ingredient here is straightforward and easy to verify. It serves six generously, making it an ideal starter for a dinner party or a low-effort snack board for a casual afternoon. The finishing drizzle of extra-virgin olive oil and a scatter of fresh parsley make it look like you put in way more effort than you actually did.
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Learn more →Ingredients
6 servings
For the tapenade
- 1 can (14 oz) artichoke hearts in water, drained and patted dry
- ½ cup pitted kalamata olives
- ¼ cup pitted green olives
- 2 tbsp capers, drained
- 2 cloves garlic, roughly chopped
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- 1 package (4–5 oz) gluten free crackers
- 1 cup cherry tomatoes
- 1 cup cucumber slices
- ¼ cup fresh flat-leaf parsley sprigs, for garnish (optional)
Instructions
- 1
Combine the artichoke hearts, Kalamata olives, green olives, capers, and garlic in the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped — the texture should be chunky, not a smooth paste.
- 2
Add the olive oil, lemon juice, lemon zest, dried oregano, and red pepper flakes. Pulse 3–4 more times until just combined and the mixture holds together but still has visible texture.
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