Bold, briny, and bursting with Mediterranean flavor, this tapenade comes together in minutes with nothing but whole, real-food ingredients and a food processor. Two kinds of olives — smoky Kalamata and bright green — get pulsed with capers, fresh garlic, parsley, thyme, and a hit of lemon zest for a spread that tastes like it took serious effort. The technique is intentionally rough: a few quick pulses keep the texture chunky and satisfying rather than turning everything into a featureless paste. Every single ingredient here is naturally grain-free, legume-free, and unprocessed, so there's no label-reading required and no substitutions needed to make it work. A drizzle of extra virgin olive oil ties it all together and gives it that glossy, restaurant-worthy finish. Serve it alongside raw vegetables, slather it over grilled chicken or fish, or use it as a bold sauce for zucchini noodles — the possibilities are genuinely endless. Make a batch ahead and keep it in the fridge; the flavors only deepen as it sits.
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Combine the Kalamata olives, green olives, capers, garlic, parsley, thyme, lemon zest, lemon juice, and black pepper in the bowl of a food processor.
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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