Gut Friendly Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this olive tapenade comes together in minutes with nothing but a food processor and a handful of wholesome ingredients. Kalamata and green olives bring a satisfying depth, while capers, fresh parsley, thyme, and lemon zest layer in brightness that makes the whole thing feel alive. Extra virgin olive oil — a gut-friendly staple — binds it all into a rough, spreadable paste that's full of texture and good fats. Garlic adds its own prebiotic punch, quietly supporting digestive health without stealing the show. Because you're blending everything yourself, there are no hidden additives, preservatives, or emulsifiers to worry about — just real, recognizable ingredients from start to finish. Spread it over rice crackers, stir it into roasted vegetables, or dollop it alongside grilled fish for an easy way to add bold flavor to almost any meal. Make a batch ahead and keep it in the fridge; the flavors only get better as they meld 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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