Pescatarian 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 you'd order at a Mediterranean bistro. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of salt and umami — the anchovies melt right into the paste, so even skeptics tend to fall hard for the result. A hit of fresh lemon juice and thyme keeps everything bright and aromatic rather than one-note. The whole thing comes together in a food processor in just a few pulses, which means you're minutes away from something that tastes genuinely impressive. It's a natural fit for anyone eating seafood but skipping meat, since the anchovies do the heavy lifting that would otherwise require a meat-based ingredient for that savory backbone. Spread it on toast, swirl it into pasta, or dollop it alongside roasted vegetables — it's endlessly versatile and keeps well in an airtight jar 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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