Fructose Free Olive Tapenade
Rich, briny, and deeply savory, this olive tapenade is the kind of condiment that instantly elevates whatever it touches — crackers, grilled bread, roasted vegetables, or a simple cheese board. Both Kalamata and green olives bring bold, complex flavor without any sweetness, making this a genuinely satisfying spread for anyone navigating fructose concerns. Capers, fresh herbs, lemon zest, and a drizzle of good extra virgin olive oil round everything out with brightness and depth. The food processor does most of the work in under a minute, and the key is keeping the texture coarse and rustic rather than blending it into a smooth paste. That rough, chunky consistency is what makes it so versatile and visually appealing on a board. Make a batch ahead of time and keep it refrigerated — the flavors only get better as everything melds together.
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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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