Rice 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 — earthy Kalamatas and bright green — come together with capers, fresh herbs, and a hit of lemon for a spread that tastes far more complex than the effort involved. A quick pulse in the food processor keeps the texture rustic and satisfying, so every bite has real character rather than a bland, uniform paste. The whole thing is naturally grain-free from start to finish, with zero fillers or starchy binders to worry about — just honest, whole ingredients doing all the work. Slather it on crusty bread, spoon it over grilled chicken or fish, or use it as a punchy dip for raw vegetables. A pinch of red pepper flakes stirred in at the end adds a gentle kick if you're feeling bold. Make a batch ahead and keep it in the fridge, where the flavors only deepen over time.
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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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