Walnut Free Black Olive Tapenade
Briny, bold, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or toasted baguette 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 punch of salt and umami — the combination is far greater than the sum of its parts. A hit of fresh lemon juice and thyme keeps everything bright so it never tips into heavy or one-note territory. The whole thing comes together in a food processor in just a few pulses, which means you're minutes away from something genuinely impressive. Store-bought tapenades can be a gamble when you're avoiding tree nuts, since some versions sneak in walnut paste or almond-based fillers for texture — here, the olive oil does that job beautifully on its own. The result is a thick, spreadable paste with just enough texture to feel rustic and handmade. Spoon it over grilled fish, tuck it into a sandwich, or serve it straight from the jar with good bread and a glass of something cold.
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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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