Pescatarian 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. The combination of Kalamata and green olives gives it real depth — earthy and rich from the Kalamatas, with a sharper, slightly buttery note from the green ones. Capers and fresh lemon juice cut right through the richness, while thyme and flat-leaf parsley keep things bright and herbaceous. The technique here is key: a rough pulse rather than a full blitz preserves that satisfying, chunky texture that makes it so much more interesting than anything you'd find in a jar. A drizzle of good extra virgin olive oil ties everything together into a spreadable paste that works beautifully on crusty bread, alongside grilled fish, or as a bold addition to a cheese board. Since every ingredient is naturally plant- or sea-friendly, there's zero guesswork about what's in it — just clean, honest flavors you can feel good about. A pinch of red pepper flakes at the end is optional, but highly recommended if you like a little heat.
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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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