Gelatin 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 crusty bread feel like a proper occasion. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of salt and umami — the kind of flavor that tastes like it took far more effort than it actually did. A hit of fresh lemon juice and thyme keep everything bright and aromatic, so the finished paste never feels heavy or one-dimensional. The whole thing comes together in a food processor in minutes, with no cooking required and nothing to set or chill. For anyone navigating gelatin-free eating, this is the kind of recipe that requires zero substitutions or label-reading anxiety — every ingredient here is straightforwardly plant- or fish-based, with no hidden setting agents or additives to worry about. Spread it thick on toast, swirl it into pasta, or serve it alongside roasted vegetables for an effortless appetizer that genuinely impresses.
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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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