Citric Acid Free Black Olive Tapenade
Rich, briny, and deeply savory, this Kalamata olive spread comes together in minutes and delivers the kind of bold Mediterranean flavor that makes a simple cracker or crostini feel like something special. For anyone navigating a citric acid sensitivity, store-bought tapenades and condiments can be a minefield — many contain citric acid as a preservative or stabilizer, hiding in plain sight on the ingredient label. Here, the only acid comes from a small squeeze of fresh lemon juice, which you can adjust entirely to your own tolerance. The combination of oil-packed anchovies, capers, and garlic builds a deeply umami base that means you never feel like anything is missing. A drizzle of good extra-virgin olive oil ties it all together into a thick, spreadable paste with just enough texture to feel rustic and satisfying. It keeps beautifully in an airtight jar in the fridge, so you can make a batch ahead and reach for it 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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