Breastfeeding Friendly Black Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread comes together in minutes and delivers serious flavor from a short list of real, whole ingredients. Kalamata olives bring healthy fats and a rich, meaty depth, while capers and anchovy fillets layer in that irresistible umami punch that makes tapenade so addictive. A hit of fresh lemon juice and thyme keeps everything bright and aromatic, and a drizzle of extra-virgin olive oil ties it all into a silky, spreadable paste. When you're nursing, leaning on nutrient-dense, minimally processed foods matters, and this recipe skips the fillers, preservatives, and mystery additives you'd find in a jarred version from the store. The anchovies are a quiet powerhouse here — a natural source of omega-3 fatty acids that support both you and your baby during the breastfeeding months. Pulse it coarse or smooth depending on your mood, then spread it on crackers, stir it into pasta, or dollop it over roasted vegetables for an effortless flavor upgrade. It stores beautifully in an airtight jar, so one quick batch keeps you stocked with something genuinely satisfying 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!