Mushroom Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this tapenade brings together two kinds of olives, capers, fresh herbs, and a bright hit of lemon into one irresistible spread. The combination of Kalamata and green olives gives it real depth — earthy and rich on one side, sharp and tangy on the other — while the parsley and thyme keep everything tasting fresh and vibrant. A quick pulse in the food processor is all it takes to bring it together, and the technique of drizzling in the olive oil at the end gives you that perfect rough, spreadable texture rather than a muddy paste. For anyone navigating a mushroom sensitivity, this recipe is a genuinely clean win — every ingredient is straightforward, plant-based, and easy to verify, with no hidden umami boosters or earthy additions to second-guess. Serve it slathered on crusty bread, spooned over grilled fish, or tucked into a sandwich, and it holds its own every single time. A pinch of red pepper flakes stirred in at the end adds a gentle kick if you want it, making this as versatile as it is simple.
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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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