Legume 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 something special. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of umami that keeps people coming back for more. A hit of fresh lemon juice and thyme lifts the whole thing so it never feels heavy or one-dimensional. The food processor does most of the work — a few pulses and a slow drizzle of good olive oil is all it takes to land on that perfect rough, spreadable texture. For anyone navigating legume-free eating, this is a naturally safe choice since every ingredient here is straightforwardly olive, herb, or seafood-based with zero hidden bean or pulse content to worry about. It keeps beautifully in an airtight jar in the fridge, making it an effortless go-to for entertaining or weeknight snacking alike.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!