Nightshade Free Olive Tapenade
Briny, herby, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives are blended with capers, garlic, fresh parsley, thyme, and a bright hit of lemon for a spread that punches well above its weight. The food processor does most of the work in under a minute, and the result is a rustic, textured paste that's perfect on crackers, stirred into pasta, or dolloped alongside grilled meats and vegetables. For anyone navigating nightshade restrictions, tapenade is often a surprisingly tricky category — many store-bought versions sneak in sun-dried tomatoes or roasted red peppers that immediately take them off the table. This recipe keeps things clean, leaning entirely on olives, capers, and aromatics for its bold depth of flavor. The optional red pepper flakes are the only call-out worth noting, and skipping them keeps the whole batch completely on-plan without sacrificing any of the richness. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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)
Can be omittedred pepper flakes
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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