Chestnut Free Black Olive Tapenade
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 punch of umami that makes tapenade so addictive. A hit of fresh lemon juice and thyme keeps everything bright and aromatic, and a drizzle of good extra-virgin olive oil pulls it all into a luscious, spreadable paste. The food processor does the heavy lifting — just pulse, drizzle, and you're done in minutes. Spread it thick on crusty bread, swirl it into pasta, or use it as a bold condiment alongside roasted vegetables or grilled fish. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's actually in your jar. It's the kind of pantry-friendly recipe you'll come back to again and again.
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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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