Hazelnut Free Black Olive Tapenade
Briny, bold, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or toasted baguette feel like something you'd order at a bistro. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that punchy, umami-forward complexity that makes tapenade so addictive. A hit of fresh lemon juice and thyme keeps everything bright and aromatic, and a drizzle of good extra-virgin olive oil pulls it all together into a glossy, spreadable paste. The whole thing comes together in a food processor in minutes — a few pulses and you're done. For anyone navigating tree nut allergies, this recipe is a genuinely safe and satisfying option, since every ingredient here is straightforward and naturally free of hazelnut or any nut-based component. Store-bought spreads and dips can be a minefield of shared-facility warnings, so making your own from scratch gives you full control without sacrificing any flavor. Serve it as a dip, spread it on sandwiches, or stir a spoonful into pasta — it's endlessly versatile and keeps well 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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