Macadamia 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. Kalamata and green olives bring a punchy depth, while capers, fresh herbs, and a hit of lemon zest keep everything bright and lively. A drizzle of extra virgin olive oil pulls it all into a rough, spreadable paste that's rustic enough to feel homemade but impressive enough to set out for guests. The technique is intentionally simple — a few quick pulses preserve that satisfying, chunky texture so it never turns into a bland purée. Spread it thick on crusty bread, spoon it over grilled fish, or use it as a bold sandwich condiment; it works beautifully in just about any direction you take it. Every ingredient here is straightforward and easy to verify, so there's no need to scrutinize labels for unwanted nuts or hidden additives. Make a batch ahead and keep it in the fridge — the flavors only get better as they meld together overnight.
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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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