Wheat Free Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this olive tapenade is the kind of condiment that instantly elevates whatever it touches. Two types of olives — earthy Kalamatas and bright green — come together with capers, fresh herbs, lemon, and a drizzle of good extra virgin olive oil for a spread that tastes like it came from a specialty deli. The food processor does the heavy lifting, and a few careful pulses keep the texture rustic and satisfying rather than turning it into a smooth paste. Every single ingredient here is naturally free from wheat, so there's no swapping, substituting, or second-guessing required. Serve it alongside gluten-free crackers or crudités, stir it into pasta, spoon it over grilled chicken, or spread it on a rice cake — the possibilities are genuinely endless. A pinch of red pepper flakes at the end adds a subtle kick if you're feeling bold. Make a batch ahead and keep it in the fridge; the flavors only deepen as it sits.
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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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