Peanut Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that instantly elevates whatever it touches. Two types of olives — earthy Kalamata and bright green — come together with capers, fresh herbs, lemon zest, and a drizzle of extra virgin olive oil for a spread that tastes like it came straight from a coastal bistro. The food processor does all the heavy lifting, and a few quick pulses give you that perfect coarse, spreadable texture with just enough bite. Store-bought versions can be hit or miss with hidden additives, but making it at home means you know exactly what's in the jar. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's zero guesswork and zero stress. Pile it onto crusty bread, swirl it into pasta, spoon it over grilled fish, or use it as a punchy dip for crudités — honestly, the possibilities are hard to exhaust. Make a batch ahead and keep it in the fridge; the flavors only get better as they meld together.
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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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