Almond Free 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 you'd order at a wine bar. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of salt and umami that keeps people coming back for more. A hit of fresh lemon juice and thyme lifts everything just enough to keep it from feeling heavy. The whole thing comes together in a food processor in minutes — a quick pulse, a drizzle of good olive oil, and you're done. Many store-bought tapenades sneak in unexpected extras, so making it yourself means you know exactly what's in the jar. Every ingredient here is naturally free from tree nuts, so there's no label-scanning required and no compromise on flavor. Serve it as a dip, spread it on sandwiches, or stir a spoonful into pasta for an instant weeknight upgrade.
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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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