Dairy 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 toasted bread feel like something you'd order at a wine bar in the south of France. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of salt and umami — no dairy needed, and none missed. The whole thing comes together in a food processor in just a few pulses, making it one of the most effortless yet impressive things you can put on a table. A drizzle of good extra-virgin olive oil binds it all into a rough, spreadable paste with just enough texture to feel rustic and intentional. Fresh thyme and a squeeze of lemon keep it bright so the flavors don't feel heavy or one-note. It's naturally free of any dairy ingredients from start to finish, so there's no swapping or substituting required — just real, pantry-friendly ingredients doing exactly what they're supposed to do. Serve it as an appetizer, spread it on sandwiches, or stir a spoonful into pasta for an instant weeknight upgrade.
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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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