Cashew Free Black Olive Tapenade
Briny, bold, 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 salty punch that keeps you coming back for more. A hit of fresh lemon juice and thyme lifts the whole thing so it never feels heavy or one-dimensional. The food processor does most of the work — just a few pulses and a slow drizzle of good olive oil, and you have a rustic, spreadable paste with real texture and character. Many store-bought tapenades and Mediterranean spreads sneak in unexpected ingredients or are processed on shared lines, so making it from scratch with this short, straightforward ingredient list gives you full control over what goes into the jar. It's endlessly versatile — gorgeous on a charcuterie board, stirred into pasta, spread under roasted chicken, or simply scooped onto warm bread.
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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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