Ginger 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 appetizer. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable salty punch that keeps people coming back for more. A hit of fresh lemon juice and thyme leaves brighten everything up without softening the intensity. The whole thing comes together in a food processor in just a few pulses, so you get a beautifully textured paste without much effort at all. For anyone navigating a ginger-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, and there's nothing hidden in the lineup that would raise a flag. It's equally at home on a charcuterie board, spread over toasted baguette, or stirred into a simple pasta for a quick weeknight dinner. Make a jar, keep it in the fridge, and watch it disappear faster than you'd expect.
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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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