Lupin 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 a proper occasion. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of salt and umami that keeps people coming back for more. A hit of fresh lemon juice and thyme lifts everything just enough to keep it bright rather than heavy. The whole thing comes together in a food processor in minutes, making it one of those effortless recipes that looks and tastes far more impressive than the effort involved. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — every ingredient is straightforward, with no flour blends or legume-derived additives hiding in the mix. Serve it as a spread, stir it into pasta, or spoon it over roasted vegetables for an instant flavor upgrade. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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