Coconut Free Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

4.6

(28)

Bold, briny, and bursting with Mediterranean flavor, this tapenade comes together in minutes with nothing more than a food processor and a handful of pantry staples. Two kinds of olives — earthy Kalamata and bright green — get pulsed with capers, garlic, fresh herbs, and a hit of lemon for a spread that tastes like it came straight from a coastal trattoria. The technique here is all about restraint: a rough, textured paste with real chew and character, not a smooth, featureless purée. Many store-bought tapenades sneak in unexpected oils or flavor additives, so making your own means you know exactly what's going into the jar. Every ingredient in this recipe is naturally free from coconut in any form — no coconut oil, no coconut aminos, no hidden tropical fillers — just clean, classic Mediterranean pantry staples doing their thing. Spread it thick on crusty bread, spoon it over grilled fish, or stir it into pasta for an instant flavor upgrade. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.

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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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