Bold, briny, and bursting with Mediterranean flavor, this tapenade brings together two kinds of olives, capers, fresh herbs, and a bright hit of lemon into one deeply satisfying spread. The combination of Kalamata and green olives creates a complexity that goes well beyond anything you'd find in a jar at the store. A quick pulse in the food processor keeps the texture rustic and chunky — this is a spread with personality, not a smooth, featureless paste. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden rye sneaking in through fillers or additives. Pile it onto gluten-free crackers, spoon it over grilled chicken, or stir it into pasta for an instant flavor upgrade. The optional red pepper flakes add a gentle kick if you're in the mood, and the whole thing comes together in just a few minutes with minimal cleanup.
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Combine the Kalamata olives, green olives, capers, garlic, parsley, thyme, lemon zest, lemon juice, and black pepper in the bowl of a food processor.
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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