Coconut Free Black Olive Tapenade
Briny, bold, and deeply savory, this classic Provençal spread comes together in minutes with nothing more than a food processor and a handful of pantry staples. Kalamata olives bring a rich, meaty depth, while capers and anchovy fillets layer in that unmistakable punch of salt and umami that makes tapenade so addictive. A squeeze of fresh lemon juice and a whisper of thyme keep everything bright and aromatic, and a drizzle of good extra-virgin olive oil pulls it all into a luscious, spreadable paste. Many store-bought versions sneak in unexpected additives or oils, so making your own means you know exactly what's going into the jar. The whole process takes just a few pulses — coarsely chopped and textured, never a smooth mush — so you get that satisfying rustic character in every bite. Spread it thick on crusty bread, swipe it across a cheese board, or use it as a punchy condiment alongside roasted vegetables or grilled fish. It keeps beautifully in an airtight jar in the fridge, so a batch made today pays off 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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