Pecan 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 satisfying depth, while capers, fresh parsley, thyme, and a hit of lemon zest keep every bite bright and lively. A drizzle of extra virgin olive oil pulls it all into a rough, spreadable paste that still has real texture — rustic in the best possible way. The whole recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. Spread it generously on crusty bread, dollop it over grilled fish, or use it as a punchy dip for crudités — it genuinely elevates whatever it touches. Make a batch ahead and stash 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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