Pregnancy Friendly Black Olive Tapenade
Bold, briny, and deeply savory, this Kalamata olive spread is the kind of thing you'll want to keep in the fridge at all times. Kalamata olives bring a rich, fruity depth that pairs beautifully with the sharp pop of capers and the umami punch from anchovy fillets — all brightened up with fresh lemon juice and thyme. The food processor does most of the heavy lifting, so you go from whole ingredients to a gorgeous, spreadable paste in just a few minutes. During pregnancy, it can be hard to find bold, satisfying flavors that still feel wholesome, and this one delivers without relying on anything processed or questionable. Every ingredient here is whole and recognizable — good-quality olive oil, fresh garlic, real herbs — so you know exactly what you're eating. Spread it on crusty bread, swirl it into pasta, or use it as a dip for raw vegetables when cravings hit. It stores beautifully in an airtight jar, making it one of those smart, flavorful staples worth having on hand throughout every trimester.
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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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