Legume Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this tapenade comes together in minutes with nothing more than a food processor and a handful of pantry staples. Two kinds of olives — earthy Kalamata and bright green — get blitzed with capers, garlic, fresh herbs, and a hit of lemon for a spread that tastes like it came from a specialty deli counter. Because every single ingredient here is naturally free of legumes, there's no label-scanning or ingredient-swapping required — just straightforward, clean cooking. The technique keeps things rustic and textured rather than turning it into a smooth paste, which means you get satisfying depth in every bite. A pinch of red pepper flakes stirred in at the end gives it a gentle kick if you're in the mood. Slather it on crusty bread, spoon it over grilled chicken, or use it as a bold finishing sauce for roasted vegetables — it's endlessly versatile. Make a batch ahead and keep it in the fridge, where 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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