MSG Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled chicken, a simple cheese board, you name it. The combination of Kalamata and green olives brings a satisfying depth, while capers, fresh herbs, and a hit of lemon zest keep everything bright and lively. Store-bought versions of this spread are notorious for sneaking in additives and flavor enhancers, so making it yourself from scratch means you know exactly what's going into every bite. The food processor does most of the heavy lifting here — a few quick pulses and a drizzle of good extra virgin olive oil are all it takes to bring it together. The key is stopping before it turns completely smooth; that rustic, chunky texture is what makes it feel genuinely homemade. A pinch of red pepper flakes at the end is optional but highly recommended if you like a little warmth. Make a batch ahead and keep it in the fridge — it only gets better as the flavors meld.
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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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