Tree Nut 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 something special. Kalamata olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of umami that keeps people reaching 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. Many store-bought tapenades sneak in nut-based oils or are processed on shared equipment, so making it from scratch with these straightforward pantry staples is genuinely the smarter move. Spread it thick on toast, swirl it into pasta, or serve it alongside cheese for an appetizer that looks far more impressive than the effort involved. It keeps beautifully in an airtight jar in the fridge, so you can make a batch and have it ready whenever the mood strikes.
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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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