Artificial Food Coloring Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this tapenade comes together in minutes with nothing but real, whole ingredients and a food processor. Kalamata and green olives bring a satisfying depth, while capers, fresh herbs, and a hit of lemon zest keep every bite bright and lively. Because everything here is made from scratch — no jarred shortcuts or pre-seasoned blends — you have complete control over what goes into the bowl, which means no hidden dyes or synthetic additives to worry about. Store-bought spreads and condiments are some of the sneakiest sources of artificial coloring, so making your own is genuinely the smarter move. The technique is simple: pulse to a rough, textured paste rather than blending smooth, so you still get those gorgeous flecks of olive and herb throughout. Spread it on crusty bread, dollop it alongside grilled proteins, or use it as a punchy sandwich layer — it's endlessly versatile. A drizzle of good extra virgin olive oil ties everything together and makes this feel far more impressive than the effort involved.
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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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