Eggless Black Olive Tapenade
Bold, briny, and deeply savory, this classic Provençal spread is the kind of thing that makes a simple cracker or slice of crusty bread feel like something you'd order at a bistro. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable salty punch that keeps you reaching for more. A hit of fresh lemon juice and thyme lifts everything just enough to keep it from feeling heavy. The whole thing comes together in a food processor in minutes — a few pulses, a drizzle of good olive oil, and you're done. Since the recipe is built entirely around pantry staples and fresh aromatics, there's nothing to swap or worry about — no eggs sneak into this one at any stage. It's endlessly versatile as a spread, a dip, or stirred into pasta, and it keeps beautifully in an airtight jar in the fridge for whenever the craving hits.
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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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