Brazil Nut 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 — earthy Kalamata and tangy green — get blitzed with capers, fresh herbs, lemon zest, and a drizzle of good extra virgin olive oil into a rough, spreadable paste that's deeply savory and incredibly versatile. The food processor does most of the work, and a few quick pulses keep the texture pleasantly chunky rather than turning it into a smooth purée. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting without overpowering the other flavors. Spread it on crusty bread, swirl it into pasta, dollop it over roasted vegetables, or serve it alongside a cheese board — it genuinely works everywhere. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Make a batch ahead and keep it in the fridge; the flavors only get better as they meld together.
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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)
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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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