Vegan Za'atar-Tahini Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

Briny Kalamata and green olives get pulsed with nutty tahini, earthy za'atar, and a bright hit of fresh lemon juice until everything comes together in a coarse, spreadable mixture with plenty of texture left intact. Garlic and cumin add depth, while a pinch of red pepper flakes brings a little heat if you want it. A finishing drizzle of good olive oil and a scatter of fresh parsley make it look as good as it tastes, whether you're piling it onto crusty bread or spooning it over roasted vegetables. It's a fast, food-processor-only recipe with big Mediterranean flavor, and it happens to be a great fit for a vegan spread or appetizer board. Keep a jar in the fridge for easy snacking all week long.

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Ingredients

8 servings

1 ½ cups pitted kalamata olives
Divina Organic Pitted Kalamata Olives, 6 oz Mezzetta Pitted Greek Kalamata Olives - 5.75 Oz Private Selection Authentic Greek Kalamata Olives Divina Pitted Kalamata Olives Private Selection Kalamata Olives
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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.

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