Xanthan Gum 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 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 combination is far more complex than the short ingredient list suggests. A hit of fresh lemon juice and thyme keeps everything bright, and a drizzle of good extra-virgin olive oil pulls it all into a cohesive, glossy paste. For anyone navigating thickener sensitivities, this recipe is naturally in the clear — every ingredient here is a whole food or pantry staple, with zero need for any binding or stabilizing agents. The food processor does the heavy lifting in under a minute, and the result is a rough, textured spread that holds its shape beautifully on a knife. Make a jar of it ahead of time and it only gets better as the flavors meld together in the fridge.
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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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