Oats Free Black Olive Tapenade
Rich, 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 something you'd order at a wine bar. Kalamata olives bring a meaty, fruity 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 so the whole thing doesn't tip into heaviness. The food processor does most of the work — just a few pulses and a slow drizzle of good olive oil, and you've got a rough, spreadable paste with real texture and character. For anyone navigating an oat-free lifestyle, this recipe is naturally in the clear — every ingredient here is straightforward, with no grains or hidden fillers to second-guess. It's endlessly versatile too: spread it on toasted bread, swirl it into pasta, or use it as a bold condiment alongside roasted vegetables or grilled fish. Make a jar on Sunday and you'll find yourself reaching for it 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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