Briny, bold, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or crudité platter feel like something special. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of umami that keeps people coming back for more. A hit of fresh lemon juice and thyme lifts everything just enough to keep it bright rather than heavy. The whole thing comes together in a food processor in minutes — no cooking required, just a few pulses and a drizzle of good olive oil. For anyone navigating grain sensitivities, this is a naturally safe choice since every ingredient here is whole, unprocessed, and completely free of any grain-based additions. It's endlessly versatile: spread it on toasted gluten-free bread, swirl it into pasta, dollop it onto roasted vegetables, or serve it straight from the jar with a spoon. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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Combine the Kalamata olives, capers, anchovy fillets, garlic clove, lemon juice, thyme leaves, and black pepper in the bowl of a food processor.
Pulse 8–10 times until the mixture is coarsely chopped and no large olive pieces remain.
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