Pistachio 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 — deep, rich Kalamata and bright, buttery green — get pulsed together with capers, garlic, fresh herbs, and a hit of lemon for a spread that tastes like it came straight from a coastal trattoria. The food processor does most of the heavy lifting, and a few careful pulses keep the texture coarse and satisfying rather than turning it into a smooth paste. Lemon zest and fresh thyme give it a liveliness that dried herbs simply can't match, while a drizzle of extra virgin olive oil ties everything together into a glossy, spreadable finish. Many store-bought tapenades and specialty spreads sneak in unexpected nuts — sometimes pistachios — for texture or flavor, so making your own from scratch is the cleanest way to stay worry-free. Spread it on crusty bread, swirl it into pasta, dollop it onto grilled fish, or serve it alongside a cheese board and watch it disappear. It keeps beautifully in the fridge, so a single batch goes a long way all week.
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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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