BHA & BHT Free Black Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

Bold, briny, and deeply savory, this Provençal-style spread is the kind of thing that disappears fast at any gathering. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable umami punch 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. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought versions of this spread can be a minefield — many commercial olive products and jarred tapenades sneak in additives to extend shelf life. Making it from scratch with whole, minimally processed ingredients means you stay in complete control of what goes into the jar. Every ingredient here is straightforward and easy to source clean. The technique is refreshingly simple: a food processor does the heavy lifting in under a minute, and you can dial in the texture from chunky to nearly smooth depending on your preference. Serve it smeared on crusty bread, spooned over grilled fish, or tucked into a mezze spread alongside fresh vegetables. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.

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Ingredients

8 servings

1 ½ cups pitted kalamata olives
Divina Organic Pitted Kalamata Olives, 6 oz Mezzetta Pitted Greek Kalamata Olives - 5.75 Oz Private Selection Authentic Greek Kalamata Olives Simple Truth Organic Kalamata Olives - Pitted Murray's Pitted Kalamata Olives
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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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