Dairy Free Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled vegetables, crackers, or a simple charcuterie spread. Two types of olives, capers, and fresh herbs come together in a food processor for a coarse, deeply savory paste that tastes like it took far more effort than it actually did. A hit of lemon zest and fresh lemon juice cuts through the richness, while a pinch of red pepper flakes adds a gentle kick if you're feeling bold. The whole thing is naturally free of dairy in every sense — no butter, no cream, no hidden cheese — just good olive oil and pantry-friendly ingredients doing all the heavy lifting. Because you're making it yourself, you control exactly what goes in, which means none of the mystery additives that sneak into store-bought versions. It comes together in minutes and keeps beautifully in the fridge, so it's just as useful for a weeknight snack as it is for entertaining.
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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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