Lactose Free Black Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or slice of crusty bread feel like something special. Kalamata olives bring a rich, fruity depth that forms the backbone of the paste, while capers and anchovy fillets layer in a punchy, umami-forward saltiness that keeps you coming back for another scoop. Fresh thyme and a squeeze of lemon juice cut through the richness just enough to keep everything bright and balanced. The whole thing comes together in a food processor in minutes — a few pulses, a drizzle of good olive oil, and you're done. Because every single ingredient here is naturally free of dairy, there's nothing to swap or substitute; it's just clean, honest Mediterranean flavor without any compromise. Serve it as an appetizer spread, tuck it into sandwiches, or stir a spoonful into pasta for an instant flavor boost. It also keeps beautifully in a sealed jar in the fridge, so making a batch ahead is always a smart move.
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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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