Beef Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that instantly elevates whatever it touches. Two types of olives — deep, fruity Kalamatas and sharp green olives — get pulsed together with capers, fresh herbs, lemon, and garlic into a rough, spreadable paste that's anything but one-note. The food processor does most of the heavy lifting, and a drizzle of extra virgin olive oil ties everything together with a silky richness. Every single ingredient here is naturally plant-based and completely free of any meat, so there's zero need to scrutinize labels or swap anything out. A pinch of red pepper flakes at the end gives it a gentle kick if you're feeling bold. Spread it on crusty bread, swirl it into pasta, spoon it over roasted vegetables, or serve it alongside a cheese board — it's endlessly versatile. Make a batch ahead and keep it in the fridge, because it only gets better as the flavors meld together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!