Emulsifier Free Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this spread comes together in minutes with nothing but whole, recognizable ingredients. That matters more than you might think — many store-bought tapenades and spreads sneak in emulsifiers like soy lecithin or mono- and diglycerides to extend shelf life and achieve a uniform texture. Here, the creamy consistency comes entirely from the extra virgin olive oil and the natural fat in the olives themselves, pulsed to a rough, spreadable paste in a food processor. Kalamata and green olives bring depth and a pleasant sharpness, while capers, lemon zest, fresh parsley, and thyme layer in brightness and herbal complexity. The technique is intentionally low-tech — a few quick pulses keep the texture rustic and satisfying rather than turning it into a smooth, featureless purée. Pile it onto crusty bread, spoon it over grilled fish, or use it as a bold sandwich spread. Once you taste how good the clean version is, you won't miss the jarred stuff at all.
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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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