Fish Free Olive Tapenade
Traditional tapenade recipes often sneak in anchovies for that deep, briny punch — which means store-bought versions and restaurant spreads can be a minefield if you're avoiding fish. This version skips them entirely and leans on the natural boldness of Kalamata and green olives, capers, and a hit of fresh lemon to do all the heavy lifting. The result is intensely savory, a little tangy, and packed with herby brightness from flat-leaf parsley and thyme. A quick pulse in the food processor keeps the texture rustic and satisfying — chunky enough to feel substantial, smooth enough to spread effortlessly on crusty bread or crackers. The drizzle of extra virgin olive oil ties everything together with a silky richness that makes this feel far more luxurious than the effort involved. A pinch of red pepper flakes at the end adds a gentle kick if you want it, making this as versatile as it is simple. Keep a jar in the fridge and you'll find yourself reaching for it on everything.
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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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