Cashew Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled fish, roasted vegetables, or a simple cheese board. Two types of olives come together with capers, fresh herbs, lemon zest, and a generous pour of extra virgin olive oil for a spread that tastes far more complex than the effort involved. The food processor does the heavy lifting, and a few careful pulses keep the texture rustic and satisfying rather than turning it into a smooth paste. Many store-bought tapenades and specialty spreads sneak in unexpected nut-based ingredients or are processed on shared equipment, so making your own from scratch is genuinely the smarter move. Every ingredient here is straightforward and easy to verify, which means you get all the bold, savory punch with none of the guesswork. A little red pepper flake stirred in at the end adds a subtle kick if you're into heat, but it's completely optional. Make a batch ahead of time 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)
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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