Turmeric 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 instantly elevates whatever it touches — crusty bread, grilled chicken, a simple cheese board, you name it. Two varieties of olives bring depth and complexity, while capers, fresh herbs, and a hit of lemon zest keep every bite lively and bright. The food processor does most of the heavy lifting here, and a few quick pulses are all it takes to land on that perfect coarse, spreadable texture that still has real character and bite. For anyone navigating a diet that excludes turmeric, this recipe is naturally a great fit — every ingredient is straightforward and easy to verify, with no spice blends or pre-mixed seasonings that might sneak in unwanted additions. The optional red pepper flakes let you dial up the heat to your liking, making it as mellow or as punchy as the moment calls for. Make a batch ahead of time and keep it in the fridge, because the flavors only get better as they meld together overnight.

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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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