Nitrate & Nitrite 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 umami — all balanced by bright lemon juice and fragrant fresh thyme. For anyone navigating processed meats and cured products at the deli counter, this is a genuinely satisfying alternative that delivers intense flavor without the preservatives that typically sneak into store-bought spreads and charcuterie accompaniments. The whole thing comes together in a food processor in minutes, making it as practical as it is impressive. A rough, textured paste is the goal here — not a smooth purée — so the olives and capers still have a little character in every bite. Serve it alongside raw vegetables, smear it over grilled bread, or use it as a condiment to elevate a cheese board. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!