Red Meat Allergy Friendly 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, and a hit of lemon for a spread that tastes like it came from a specialty deli. Everything here is completely plant-based, so there's zero concern about hidden animal proteins or cross-contact with red meat — just clean, vibrant ingredients you can feel good about. A quick pulse in the food processor keeps the texture rustic and satisfying rather than turning it into a smooth paste, which makes it perfect for spreading on crusty bread, dolloping onto roasted vegetables, or stirring into pasta. The optional red pepper flakes add a gentle kick if you want a little heat, but the tapenade is deeply flavorful even without them. It comes together in minutes and keeps well in the fridge, so you can make a batch ahead and have a crowd-pleasing, allergy-friendly appetizer ready whenever you need it.
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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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