Turkey Free Black Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker 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 salty punch that keeps you coming back for one more scoop. 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 quick pulse, a drizzle of good olive oil, and you're done. Because every ingredient here is straightforward and plant- or pantry-based (with the exception of those anchovy fillets), there's no need to scrutinize labels for hidden poultry derivatives or worry about processed meat cross-contact. It's a naturally clean, fuss-free recipe that just happens to be completely free of turkey and turkey-based products. Serve it spread on crusty bread, dolloped onto roasted vegetables, or stirred into pasta for an instant flavor upgrade.
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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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