Eggless Olive Tapenade
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 — team up with capers, fresh herbs, lemon zest, and a glug of good olive oil for a spread that tastes like it came from a specialty deli. The short pulse method keeps everything coarsely textured, so you get satisfying chunks rather than a flat, featureless paste. Because every ingredient here is naturally plant-based and egg-free, there's no need to scrutinize labels or swap anything out — it just works as written. Spread it thick on crusty bread, dollop it over roasted vegetables, or use it as a punchy sauce for pasta. A pinch of red pepper flakes stirred in at the end adds a gentle kick if you're feeling bold. Make a batch ahead and keep it in the fridge — the flavors only deepen overnight.
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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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