Rich, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled chicken, roasted vegetables, you name it. Every ingredient here is whole and real: Kalamata and green olives, capers, fresh herbs, lemon, and a generous pour of extra virgin olive oil. That matters more than you might think, because store-bought spreads and condiments are notorious for sneaking in sweeteners and syrups that have no business being in a savory dish. This recipe keeps things completely clean without sacrificing a single drop of depth or complexity. The food processor does most of the heavy lifting, and a few careful pulses give you that perfect rustic, spreadable texture — chunky enough to feel handmade, smooth enough to scoop easily. A little lemon zest and fresh thyme brighten the whole thing, while the optional red pepper flakes add a gentle kick if you want it. Make a batch, stash it in the fridge, and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Combine the Kalamata olives, green olives, capers, garlic, parsley, thyme, lemon zest, lemon juice, and black pepper in the bowl of a food processor.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
