Seed Oil Free Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this tapenade comes together in minutes with nothing but a food processor and a handful of bold, honest ingredients. The base of Kalamata and green olives gives it a deep, complex saltiness that store-bought versions rarely match, while capers, fresh herbs, and a hit of lemon zest keep everything bright and lively. What makes this such a natural fit for anyone avoiding industrial seed oils is simple: extra virgin olive oil is the only fat in the recipe, doing exactly what a good fat should — binding the spread and adding richness without any of the refined, highly processed oils that sneak into so many jarred condiments. The food processor does the heavy lifting, but a few careful pulses keep the texture pleasantly coarse rather than turning it into a smooth paste, which is exactly how a proper tapenade should feel on a cracker or a slice of crusty bread. A pinch of red pepper flakes at the end is optional, but it adds a subtle warmth that takes the whole thing up a notch. Make a batch ahead and keep it in the fridge — the flavors only deepen as it sits.
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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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