Capsaicin Free Black Olive Tapenade
Rich, briny, and deeply savory, this Kalamata olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. For anyone navigating capsaicin sensitivities, classic tapenade is actually a natural fit — the bold flavor here comes entirely from olives, capers, anchovies, garlic, and lemon, with no chili heat anywhere in sight. The anchovies might surprise you if you've never used them in a spread like this, but they melt right into the mix and deliver a deep umami backbone rather than any fishy flavor. Fresh thyme and a squeeze of lemon keep things bright and balanced against all that saltiness. The food processor does most of the work in under a minute, and the result is a rough, textured paste that clings beautifully to a knife and looks genuinely impressive on a board. It stores well in an airtight jar, so you can make a batch ahead and pull it out whenever you need an effortless appetizer or a punchy addition to sandwiches and pasta.
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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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