High Fructose Corn Syrup 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 slice feel like something you'd order at a wine bar. Kalamata olives bring a rich, fruity depth that mild canned olives simply can't match, while capers and anchovy fillets layer in that unmistakable salty punch without any added sweeteners or syrups. Store-bought tapenades and spreads are notorious for sneaking in corn syrup derivatives and other sweeteners to balance flavor — this version skips all of that, relying entirely on real ingredients to do the work. A single garlic clove, fresh thyme, and a squeeze of lemon juice keep everything bright and aromatic, and the whole thing comes together in a food processor in just a few pulses. The olive oil gets drizzled in at the end to bind it into a rough, spreadable paste that still has enough texture to feel rustic and satisfying. Serve it on a cheese board, spread it onto sandwiches, or stir a spoonful into pasta — it's endlessly versatile and completely free of anything artificial.
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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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