Almond Free Olive Tapenade
Briny, bold, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that instantly elevates everything it touches — from a simple cracker to a grilled piece of chicken or a crusty baguette. Two types of olives, capers, and fresh herbs come together in a food processor for a rough, spreadable paste that tastes far more impressive than the effort involved. A hit of lemon zest and juice keeps things bright, while a pinch of red pepper flakes adds a gentle kick if you're feeling adventurous. Many store-bought tapenades and specialty spreads sneak in nut-based oils or are processed on shared equipment, so making your own at home is a genuinely smart move. Every ingredient here is straightforward and easy to verify, giving you full confidence in what's going into the bowl. The whole thing comes together in minutes and keeps beautifully in the fridge, so you can make a batch ahead and have something seriously delicious ready to go all week long.
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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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