Caffeine Free Olive Tapenade
This briny, herb-flecked spread is the kind of thing that makes a simple platter feel genuinely impressive. Kalamata and green olives come together with capers, fresh parsley, thyme, and a bright hit of lemon zest for a flavor that's bold, savory, and deeply satisfying. A quick pulse in the food processor keeps the texture rustic and chunky — far more interesting than anything you'd find in a jar at the store. The whole thing comes together in minutes with no cooking required, just good ingredients doing exactly what they're supposed to do. Every single component here is naturally free of caffeine, so there's nothing to second-guess or swap out. Spread it over crusty bread, dollop it onto roasted vegetables, or serve it alongside cheese for an easy appetizer that looks like you put in way more effort than you did. A pinch of red pepper flakes at the end adds a gentle kick if you're feeling it.
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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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