Turkey Free Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

4.6

(28)

Bold, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that makes everything it touches taste more exciting. Two types of olives — earthy Kalamatas and bright green — come together with capers, fresh herbs, and a hit of lemon for a spread that's complex without being complicated. A few pulses in the food processor is all it takes to bring it to that perfect rough, spreadable texture that clings beautifully to crusty bread or crackers. The fresh thyme and flat-leaf parsley keep things lively, while the extra virgin olive oil ties it all together with a silky finish. Since every ingredient here is plant-based and naturally free from poultry of any kind, there's zero guesswork about what's in the bowl — just clean, honest flavors you can trace back to the cutting board. It's equally at home on a charcuterie spread, dolloped over roasted vegetables, or stirred into pasta for a quick weeknight dinner. Make a batch ahead and keep it in the fridge — the flavors only get better as they meld together.

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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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