Oats 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 rich, savory depth, while capers, lemon zest, and fresh herbs keep every bite bright and lively. A drizzle of extra virgin olive oil pulls it all into a rough, spreadable paste that still has satisfying texture — not a bland, over-processed mush. The good news for anyone avoiding oats is that this recipe is naturally free of grains in every form, with zero hidden fillers or thickeners to worry about. Every ingredient here is exactly what it looks like, which makes it a genuinely stress-free option when you need something impressive without the label-reading anxiety. Spread it over crusty bread, spoon it alongside roasted vegetables, or use it as a punchy condiment for grilled proteins — it works beautifully in almost any direction you take it. Make a batch ahead and keep it in the fridge, because 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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