Pregnancy Friendly Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Kalamata and green olives come together with capers, fresh herbs, and a bright hit of lemon zest for a deeply savory paste that's genuinely hard to stop eating. During pregnancy, it can feel like every packaged dip or spread comes with a long list of additives and preservatives to decode — making your own means you know exactly what's going in. The ingredients here are all whole, recognizable foods, and the garlic and fresh parsley add flavor without any of the guesswork. A quick pulse in the food processor is all it takes, and the result is a textured, spreadable condiment that feels far more impressive than the effort involved. Keep a jar in the fridge and you've got an instant flavor boost for toast, vegetables, or a simple cheese board whenever a craving hits.
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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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