Artificial Flavors Free Black Olive Tapenade
Bold, briny, and deeply savory, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in saltiness and umami without a single drop of anything artificial. Fresh thyme and a squeeze of real lemon juice keep the flavor bright and clean — exactly what you want when you're trying to avoid the synthetic notes that sneak into so many store-bought spreads. The food processor does most of the heavy lifting, pulsing everything into a rough, spreadable paste that still has enough texture to feel rustic and handmade. A slow drizzle of extra-virgin olive oil at the end brings it all together into something glossy and luscious. Spread it on crusty bread, swipe it across a cheese board, or use it to punch up a simple pasta — this is one of those recipes that earns its place in permanent rotation.
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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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