Mustard 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 — the kind of flavor that keeps people reaching back for more. A hit of fresh lemon juice and thyme lifts everything just enough to keep it bright rather than heavy. For anyone navigating mustard sensitivities, tapenade can actually be a tricky category since some store-bought versions sneak in mustard as an emulsifier or seasoning — making a homemade batch like this one a genuinely smart move. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into the jar. The food processor does most of the work in under a minute, and the result is a thick, spreadable paste with just enough texture to feel rustic and real. Spoon it over grilled fish, tuck it into a sandwich, or serve it straight from the bowl at your next gathering — it disappears fast either way.
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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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