Gluten Free Black Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread is one of those condiments that makes everything it touches taste more sophisticated. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in saltiness and umami that builds with every bite. A hit of fresh lemon juice and thyme keeps it bright and herbaceous so it never feels heavy. The whole thing comes together in a food processor in minutes — a few pulses and a slow drizzle of good olive oil is all it takes to land on that perfect, rustic texture. For anyone navigating gluten concerns, this is naturally worry-free: every ingredient here is whole and unprocessed, with no hidden starches or thickeners to second-guess. Spread it over rice crackers, tuck it alongside grilled fish, swirl it into scrambled eggs, or spoon it over roasted vegetables — it earns its place at the table in just about any context. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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