Nutmeg Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this tapenade is the kind of condiment that makes everything it touches taste more exciting. Kalamata and green olives are blended with capers, fresh herbs, lemon, and a generous pour of extra virgin olive oil into a rough, spreadable paste that's deeply savory and completely addictive. The food processor does most of the work — a few quick pulses and you've got something that tastes like it came from a specialty deli counter. Warm spices like nutmeg have no place here, and none are needed; the garlic, thyme, parsley, and lemon zest bring more than enough complexity on their own. A pinch of red pepper flakes at the end lets you dial up the heat to your liking. Spread it thick on crusty bread, dollop it over roasted vegetables, or serve it alongside a cheese board — it disappears fast no matter how you use it.
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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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