Sesame Free Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this olive tapenade comes together in minutes with nothing more than a food processor and a handful of bold ingredients. Kalamata and green olives team up with capers, fresh herbs, and a bright hit of lemon zest for a spread that tastes like it came straight from a seaside trattoria. Store-bought tapenades can be a minefield of unexpected additives, but every ingredient here is straightforward and easy to verify — no hidden pastes or blended condiments to worry about. The technique is simple: pulse, drizzle in good olive oil, and stop before it turns completely smooth, because that rustic, chunky texture is exactly what makes it so satisfying. A pinch of red pepper flakes at the end gives it a gentle kick if you're feeling bold. Spread it on crusty bread, spoon it over grilled fish, or use it as a punchy addition to a cheese board — it's endlessly versatile and keeps well in the fridge for easy entertaining all week long.
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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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