Macadamia 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 punchy, umami-forward complexity that makes tapenade so addictive. A hit of fresh lemon juice and thyme keeps everything bright, and a drizzle of good extra-virgin olive oil pulls it all into a glossy, spreadable paste. The food processor does the heavy lifting here — just a few pulses and a quick drizzle, and you're done in minutes. Nut-heavy spreads and dips can be a minefield at parties and delis, but every single ingredient in this recipe is straightforward and easy to verify, so you can serve it with total confidence. Spoon it over grilled fish, tuck it into a sandwich, or set it out with a cheese board — it disappears fast no matter how you use it.
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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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