Low Sugar Black Olive Tapenade
Briny, bold, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or slice of crusty bread feel like something special. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of umami that keeps people coming back for more. A hit of fresh lemon juice and thyme lifts everything just enough to keep it bright rather than heavy. Because every single ingredient here is naturally free of added sweeteners, you never have to squint at a label or worry about hidden sugars sneaking into your appetizer spread. The food processor does most of the work in under a minute, and the result is a thick, textured paste that clings beautifully to whatever you're serving it on. It keeps well in an airtight jar in the fridge, so you can make a batch ahead and have something genuinely impressive ready to go at a moment's notice.
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Learn more →Ingredients
8 servings
- 1 ½ cups pitted kalamata olives
- 3 tbsp capers, drained
- 4 oil-packed anchovy fillets
- 1 garlic clove
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil
Instructions
- 1
Combine the Kalamata olives, capers, anchovy fillets, garlic clove, lemon juice, thyme leaves, 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.
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