Vegetarian 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 creates a layered complexity that goes way beyond anything you'd find in a jar at the grocery store. A quick pulse in the food processor keeps the texture rustic and satisfying — chunky enough to scoop onto crusty bread, crackers, or crudités without turning into a muddy paste. The capers and lemon zest do serious heavy lifting here, cutting through the richness of the olives and olive oil with just the right amount of tang. Fresh parsley and thyme keep it tasting vibrant and alive rather than heavy. It comes together in minutes, stores beautifully in the fridge, and works as an appetizer, a sandwich spread, or a quick pasta sauce in a pinch — the kind of versatile recipe that earns a permanent spot in your rotation.
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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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