Anti Inflammatory Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this tapenade comes together in minutes with just a food processor and a handful of powerhouse ingredients. Kalamata and green olives form the bold, savory base, while capers, fresh parsley, and thyme layer in complexity that tastes like it took far more effort than it did. Extra virgin olive oil — one of the most celebrated ingredients in anti-inflammatory eating — ties everything together into a rough, spreadable paste with satisfying texture. A hit of fresh lemon juice and zest keeps it bright, and an optional pinch of red pepper flakes adds just enough warmth if you want it. Every single ingredient here earns its place: no fillers, no processed additives, just whole foods that happen to work beautifully together. It makes 8 servings, so it's perfect for a gathering or for keeping in the fridge all week to spread on crackers, stir into pasta, or spoon over grilled fish and vegetables.
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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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