Brazil Nut Free Black Olive Tapenade
Briny, bold, and deeply savory, this classic Provençal spread comes together in minutes with nothing more than a food processor and a handful of pantry staples. Kalamata olives bring a rich, meaty depth, while capers and anchovy fillets layer in that unmistakable salty punch that makes tapenade so addictive. A hit of fresh lemon juice and thyme keeps everything bright, and a drizzle of good extra-virgin olive oil pulls it all into a luscious, spreadable paste. Store-bought versions can be a minefield of unexpected additives and shared-facility warnings, but making it yourself means you know exactly what's in the jar. The technique is simple — pulse, drizzle, done — and the result is something that tastes genuinely restaurant-worthy. Spread it thick on crusty bread, swirl it into pasta, or use it as a bold condiment alongside roasted vegetables or grilled fish. It keeps beautifully in an airtight jar in the fridge, so you can make a batch and reach for it all week long.
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!