Low Sugar Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives team up with capers, fresh herbs, and a bright hit of lemon zest for a spread that's complex and deeply savory without a single gram of added sweetener. That's actually easier to achieve than you might think — many store-bought tapenades sneak in sugar to balance the saltiness, so making your own puts you fully in control. A few pulses in the food processor is all it takes to bring everything together into a rough, spreadable paste with real texture and character. The olive oil gets drizzled in at the end to bind it all into something silky but still rustic, the way a good tapenade should be. Pile it onto crusty bread, spoon it over grilled chicken, or use it as a bold base for a cheese board — it's endlessly versatile and keeps well in the fridge for whenever the craving strikes.
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Learn more →Ingredients
8 servings
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 1 clove garlic, peeled
- 2 tbsp fresh flat-leaf parsley leaves
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
- 3 tbsp extra virgin olive oil
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, garlic, parsley, thyme, lemon zest, lemon juice, and black pepper in the bowl of a food processor.
- 2
Pulse 8–10 times until the mixture is coarsely chopped and no large olive pieces remain, scraping down the sides with a rubber spatula as needed.
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