This olive-stuffed spread isn’t technically a tapenade but it hits all the same notes: heaped on crostini, layered with goat cheese, smeared over baked fish, or simply set on a great cheese board. Briny olives are naturally packed with umami flavor for a delicious addition to so many dishes! I love the combination of meaty kalamatas and buttery green olives.
There are hundreds of different za’atar mixes, but the most common elements are thyme, oregano, majoram, sumac, and sesame seeds. This blend has been incredibly common for centuries across the Middle East and eastern Mediterranean, so za’atar’s recent popularity in the States is long overdue.
Don’t limit your za’atar to condiments, either – it serves as an incredible meat rub or roasted veggie seasoning. My latest savory breakfast love is thick yogurt drizzled with olive oil and generously sprinkled with za’atar & salt.
Best of all, this recipe can be tossed together in seconds: pulse everything together in a food processor and that’s it. Serve it with toasted pita wedges or healthy cucumber slices for dipping, or use it just about anywhere you might add pesto: pasta, eggs, salad, sandwiches, or even pizza.
Za'atar Olive Spread
- 1/2 cup kalamata olives pitted
- 1/2 cup green olives pitted
- 2 T. za'atar
- 1/2 bunch cilantro
- 2 cloves garlic
- 2 T. olive oil
- 2 T. lemon juice
- 1/4 t. salt
- Pulse all ingredients in a food processor until roughly chopped.
- Serve warm or cold with flatbread wedges or cucumber slices for dipping.