Ginger Free Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this olive tapenade comes together in minutes with nothing more than a food processor and a handful of bold pantry staples. Two kinds of olives — deep, fruity Kalamatas and bright, buttery green olives — get pulsed with capers, garlic, fresh herbs, and a hit of lemon for a spread that tastes like it came straight from a coastal trattoria. The technique here is key: a rough, textured paste rather than a smooth purée means every bite has character and chew. Ginger shows up in a surprising number of store-bought tapenades and Mediterranean condiments, so making your own is the cleanest way to keep it out of the equation entirely. Every ingredient in this recipe is straightforward and easy to verify, which takes all the guesswork out of the process. Spread it thick on crusty bread, spoon it over grilled fish, or use it as a punchy addition to a cheese board — it holds beautifully in the fridge, so you can make a batch ahead and reach for it all week.
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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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