Turmeric Free Black Olive Tapenade
Bold, briny, and deeply savory, this Kalamata olive spread is the kind of thing you'll want to keep in your fridge at all times. Plump olives, salty capers, and umami-rich anchovy fillets come together in a food processor to create a thick, spreadable paste that tastes like it came straight from a Mediterranean kitchen. A squeeze of fresh lemon juice and a little fresh thyme lift all those intense flavors without softening the punch. For anyone navigating a turmeric-free lifestyle, this recipe is a natural fit — there's no spice blend, no curry-adjacent shortcut, just clean, honest ingredients that deliver serious depth on their own. The whole thing comes together with a few quick pulses and a slow drizzle of good olive oil, so the effort is minimal but the payoff is enormous. Spread it thick on crusty bread, spoon it over grilled fish, or use it as a bold base for a cheese board — it holds its own in every role.
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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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