Celery Free Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this tapenade brings together two kinds of olives, capers, fresh herbs, and a bright hit of lemon into one deeply savory spread. The food processor does most of the heavy lifting — a few quick pulses and a slow drizzle of good olive oil are all it takes to land on that perfect rough, spreadable texture. Kalamata olives bring a deep, almost wine-like richness, while the green olives add a sharper, saltier contrast that keeps every bite interesting. Capers and lemon zest cut through the fat just enough to make the whole thing feel lively rather than heavy. Many store-bought versions sneak in unexpected fillers or preservatives, so making it from scratch means you know exactly what's in the jar. Pile it onto crusty bread, swirl it into pasta, spoon it over roasted chicken, or set it out as a party dip — it's endlessly versatile and genuinely hard to stop eating.
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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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