Fructose Free Black Olive Tapenade
Briny, bold, and deeply savory, this Provençal-style spread is one of those condiments that makes everything it touches taste more interesting. Kalamata olives bring a rich, meaty depth, while capers and anchovy fillets layer in saltiness and umami without any sweetness getting in the way — which is exactly what makes this a smart choice when you're keeping fructose out of the picture. Many store-bought tapenades sneak in sun-dried tomatoes, onion, or other high-fructose additions, so blending your own from scratch puts you fully in control. The food processor does most of the work in under a minute, and a drizzle of good extra-virgin olive oil pulls everything into a thick, spreadable paste with just the right amount of texture. Fresh thyme and a squeeze of lemon juice brighten the whole thing without tipping it into sweetness. Spread it on crackers, spoon it over grilled fish, or stir it into a simple pasta — it's endlessly versatile and keeps beautifully in an airtight jar in the fridge.
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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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