Mushroom 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 a proper occasion. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of salt and umami — no mushrooms, no fillers, just clean, assertive Mediterranean flavor. A hit of fresh lemon juice and thyme keeps everything bright and aromatic so the spread never feels heavy or one-dimensional. The food processor does most of the work in under a minute, and the result is a thick, rustic paste that holds its shape beautifully on a knife. Many store-bought tapenades sneak in unexpected ingredients, so making it from scratch means you know exactly what's in the jar. Spread it over toasted baguette, stir it into pasta, or use it as a bold condiment alongside roasted vegetables — it's endlessly versatile. Keep a jar in the fridge and you'll find yourself reaching for it constantly throughout the week.
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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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