Sesame Free 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 a proper occasion. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of salt and 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 — a few pulses, a drizzle of good olive oil, and you're done. For anyone navigating sesame allergies or sensitivities, this recipe is naturally free of tahini, which is a common addition in some modern tapenade variations, so there's no need to swap or substitute a thing. Spread it on toasted bread, tuck it alongside roasted vegetables, or stir a spoonful into a pasta sauce for an instant flavor upgrade. It also keeps beautifully in an airtight jar in the fridge, making it one of the most rewarding things you can prep ahead.
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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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