Citric Acid Free Olive Tapenade
Rich, briny, and deeply savory, this olive tapenade comes together in minutes with just a food processor and a handful of bold Mediterranean ingredients. The combination of Kalamata and green olives creates a layered flavor that's earthy and complex, while capers and fresh herbs like flat-leaf parsley and thyme keep every bite bright and aromatic. For anyone managing a sensitivity to citric acid, this recipe is worth bookmarking — the brightness here comes entirely from fresh lemon zest and a small splash of fresh lemon juice, skipping the processed citric acid that sneaks into so many store-bought spreads and condiments. That distinction matters more than it sounds, since jarred tapenades and olive spreads frequently contain additives that can be a real problem. A few pulses in the food processor give you that rustic, spreadable texture with just enough chunkiness to feel satisfying rather than pasty. Drizzle in the olive oil at the end and you get a glossy, cohesive paste that clings beautifully to crusty bread, crackers, or crudités. Make a batch ahead 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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