Rice Free Black Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or crudité feel like something you'd order at a wine bar. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of salt and umami — the combination is far more than the sum of its parts. A hit of fresh lemon juice and thyme keeps everything bright and aromatic, and a drizzle of good extra-virgin olive oil ties it all together into a thick, spreadable paste with just the right amount of texture. The whole thing comes together in a food processor in under five minutes, which makes it one of the most effortless ways to impress guests or elevate a weeknight snack board. Because every ingredient here is naturally grain-free and starch-free, there's no need to scrutinize labels or swap anything out — it just works as written. Spread it on toasted bread, tuck it into a sandwich, swirl it into pasta, or serve it alongside roasted vegetables for a flavor boost that punches well above its weight.
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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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