Nightshade Free Black Olive Tapenade
Rich, briny, and deeply savory, this Kalamata olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Nightshade-free eating can feel limiting when it comes to dips and spreads, since so many store-bought options sneak in tomato paste, roasted red peppers, or paprika — but this one is built entirely around ingredients that are naturally in the clear. Kalamata olives, capers, anchovies, garlic, lemon, and thyme do all the heavy lifting, delivering layers of umami and brightness without a single nightshade in sight. The food processor does most of the work in under a minute, pulsing everything into a rough, spreadable paste that still has satisfying texture. A slow drizzle of good extra-virgin olive oil at the end pulls it all together into something that feels genuinely restaurant-worthy. Spread it on crusty bread, dollop it over grilled fish, or swirl it into a grain bowl — it's endlessly versatile and keeps well in the fridge for easy snacking all 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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