Tree Nut Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Two types of olives — earthy Kalamatas and bright green — come together with capers, fresh herbs, and a hit of lemon for a depth that tastes like it took way more effort than it actually did. The whole thing comes together in a food processor in just a few quick pulses, so you get a beautifully textured, spreadable paste without turning it into a smooth, featureless mush. Classic tapenade recipes are naturally built around olives and olive oil, meaning there's no need to swap or substitute anything here — every ingredient is straightforwardly safe and easy to source. A pinch of red pepper flakes at the end gives you the option to add a gentle kick, making it easy to tailor the heat to your crowd. Serve it right away or stash it in the fridge, where the flavors only get better as they meld together overnight.
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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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