Cinnamon Free Olive Tapenade
Bold, 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 irresistible spread. The combination of Kalamata and green olives gives it real depth — earthy and rich on one side, sharp and tangy on the other — while the parsley and thyme keep everything tasting fresh and vibrant. A quick pulse in the food processor is all it takes, and the technique keeps the texture pleasantly coarse rather than turning it into a smooth paste, which makes it far more interesting on a cracker or a slice of crusty bread. Warm spices like cinnamon have no place here, and every single ingredient is straightforward and easy to verify, so there's no guesswork about what's in the jar. The optional red pepper flakes let you dial up the heat to your liking without changing the character of the dish. Make a batch ahead of time and keep it in the fridge — the flavors only get better as they meld together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!