Wheat Free Black Olive Tapenade
Briny, bold, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or crudité platter 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 — the kind of flavor that keeps people coming back for just one more scoop. A hit of fresh lemon juice and thyme lifts everything so it never feels heavy or one-note. The whole thing comes together in a food processor in minutes, with no cooking required and no complicated technique to worry about. Every single ingredient here is naturally free of wheat, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it alongside rice crackers, sliced vegetables, or toasted gluten-free bread, and it disappears fast. Make a jar to keep in the fridge and you'll find yourself reaching for it all week.
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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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