Shellfish Free Olive Tapenade
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 savory spread. The combination of Kalamata and green olives gives it a complex, layered taste that store-bought versions rarely match. A quick pulse in the food processor keeps the texture rustic and satisfying — chunky enough to feel substantial, smooth enough to spread effortlessly on crusty bread or crackers. Capers and lemon zest cut through the richness of the olives, while fresh parsley and thyme keep everything tasting vibrant and alive. For anyone navigating shellfish concerns, this recipe is naturally in the clear — every ingredient is plant-based and straightforward, with no hidden seafood derivatives to worry about. A pinch of red pepper flakes at the end adds a gentle kick if you want it, making this as versatile as it is easy. 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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