Hazelnut Free Olive Tapenade
Briny, herby, and punchy with citrus, this Mediterranean-style spread is the kind of thing you'll want to put on absolutely everything. Kalamata and green olives bring a bold, complex base, while capers, fresh parsley, thyme, and lemon zest layer in brightness that keeps each bite interesting. A quick pulse in the food processor is all it takes — the goal is a rough, textured paste with real personality, not a smooth purée. Many store-bought tapenades sneak in unexpected ingredients or are processed on shared equipment alongside tree nuts, so making your own from scratch gives you complete control over what goes in the bowl. The whole recipe comes together in minutes and keeps well in the fridge, making it an effortless go-to for entertaining or weeknight snacking. Spread it on crusty bread, spoon it over grilled fish, or use it as a punchy sandwich condiment — the possibilities are genuinely hard to exhaust.
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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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