Walnut Free Olive Tapenade
Classic tapenade is one of those recipes that sounds fancy but comes together in minutes with nothing more than a food processor and a handful of pantry staples. The combination of briny Kalamata and green olives, punchy capers, fresh herbs, and a hit of lemon zest creates a spread that is bold, complex, and deeply satisfying. A drizzle of good extra virgin olive oil ties everything together into a rough, textured paste that clings beautifully to crusty bread, crackers, or crudités. Traditional tapenade recipes sometimes call for nuts to add body or richness, but this version achieves all the depth it needs from the olives and capers alone — no walnuts or any other tree nuts required. That makes it a genuinely safe and delicious option for anyone navigating nut-related dietary concerns without wanting to sacrifice flavor. A pinch of red pepper flakes at the end gives it a gentle kick if you're in the mood, or leave them out for something a little more crowd-friendly. Make a batch ahead of time and keep it in the fridge — it only gets better as the flavors meld together.
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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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