Yeast Free Olive Tapenade
Bold, briny, and bursting with Mediterranean flavor, this olive tapenade comes together in minutes with nothing more than a food processor and a handful of pantry staples. Two types of olives — earthy Kalamata and bright green — combine with capers, fresh herbs, and a hit of lemon zest for a spread that tastes far more complex than the effort required. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit: every ingredient is whole and straightforward, with no fermented additives or hidden yeast-derived flavor enhancers to worry about. The garlic and fresh thyme add real depth, while the lemon juice keeps everything tasting clean and vibrant. A drizzle of good extra virgin olive oil ties it all together into a rough, spreadable paste with just enough texture to make it interesting. Spread it on yeast-free crackers or flatbread, dollop it alongside grilled chicken or fish, or stir it into roasted vegetables for an instant flavor upgrade. Make a batch ahead and keep it in the fridge — it only gets better as the flavors meld.
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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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