Red Meat Allergy Friendly Za'atar-Tahini Olive Tapenade
Total time10 min
Prep time10 min
Cook time0 min
4.7(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 ½ cups pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp tahini
- 1 ½ tbsp za'atar
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 small garlic clove, minced
- 3 tbsp extra virgin olive oil, plus more for serving
- ¼ tsp ground cumin
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Drain the Kalamata and green olives and pat them dry with a paper towel — excess brine will make the tapenade watery.
- 2
Combine the olives, tahini, za'atar, lemon juice, garlic, olive oil, cumin, and red pepper flakes (if using) in the bowl of a food processor.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!