Chicken Free Black Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread is built entirely from pantry and deli staples that pack an enormous amount of flavor into every spoonful. Kalamata olives bring a rich, fruity 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 aromatic, and a drizzle of good extra-virgin olive oil pulls it all together into a luscious, spreadable paste. The food processor does the heavy lifting here — just a few quick pulses and a short blitz is all it takes to go from whole ingredients to a perfectly textured spread. This is the kind of recipe that looks impressively sophisticated on a cheese board or crostini platter but genuinely takes almost no effort to pull off. Since every ingredient is naturally free from poultry, there is zero need to swap or substitute anything — it works exactly as written, no workarounds required. Keep a jar in the fridge and you will find yourself reaching for it on sandwiches, stirred into pasta, or simply scooped up with crusty bread all week long.
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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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