Pecan Free Black Olive Tapenade
Briny, bold, and deeply savory, this Provençal-style spread is the kind of thing that disappears fast at any gathering. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that punchy, umami-forward complexity that makes tapenade so addictive. A hit of fresh lemon juice and thyme keeps everything bright and aromatic, and a drizzle of good extra-virgin olive oil pulls the whole paste together into something silky yet rustic. The food processor does most of the work in under a minute, so you're really just a few pulses away from something that tastes like it came from a Mediterranean deli counter. Tree nut concerns are completely off the table here — every ingredient is straightforward, and there's nothing hiding in this recipe that could cause a problem. Spread it thick on crusty bread, spoon it over grilled fish, or use it as a punchy condiment on a cheese board. It keeps beautifully in an airtight jar in the fridge, so making a batch ahead is always a smart move.
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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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