Carrageenan 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, lemon zest, and a drizzle of extra virgin olive oil round everything out into something that tastes far more impressive than the effort involved. The technique keeps it rustic — coarsely pulsed rather than blended smooth — so every bite has genuine texture and character. Carrageenan, a common additive used as a thickener or stabilizer, can sneak into store-bought spreads and jarred condiments in ways that are easy to overlook on a label. Making this at home means you know exactly what went into the bowl: olives, herbs, citrus, oil, and nothing else. Spread it on crusty bread, spoon it over grilled fish, tuck it into a sandwich, or serve it alongside a cheese board — it's endlessly versatile. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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