Nutmeg 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, meaty depth, while capers and anchovy fillets layer in saltiness and umami that builds with every bite. A hit of fresh lemon juice and thyme keeps it bright, and the whole thing comes together in a food processor in just a few pulses. Many store-bought tapenades sneak in unexpected spice blends or seasonings that can be hard to verify, so making it from scratch gives you full control over every ingredient. The technique here is key — a rough, textured paste holds far more character than anything over-processed, so the quick pulse method keeps the spread interesting and rustic. It works beautifully as a party appetizer, a sandwich spread, or stirred into pasta for a quick weeknight dinner. Once you taste how easy and satisfying this is to make at home, the jarred version will be hard to reach for again.
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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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