Barley Free Black Olive Tapenade
Bold, briny, 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 reaching for more. A hit of fresh lemon juice and thyme lifts everything just enough to keep it bright rather than heavy. The whole thing comes together in a food processor in minutes — a few pulses and a slow drizzle of good olive oil is really all it takes. Grain-based thickeners and fillers have no place here; every ingredient is clean, whole, and straightforward, so there's nothing hidden to worry about. It's equally at home on a charcuterie board, spread over roasted chicken, or stirred into a vinaigrette when you want to get creative. Make a jar on Sunday and you'll find yourself reaching for it all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!