Yeast Free Black Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread is built entirely from pantry and produce staples — no fermentation, no leavening, nothing that raises a flag for anyone avoiding yeast. Kalamata olives bring a rich, fruity depth that cheap canned olives simply can't match, while capers and anchovy fillets layer in that unmistakable salty punch without overwhelming the whole thing. A hit of fresh lemon juice and thyme keeps it bright and aromatic, so the final result tastes alive rather than heavy. The food processor does most of the work in under a minute, and you're left with a thick, spreadable paste that clings beautifully to a knife or cracker. It's the kind of condiment that makes a simple cheese board feel like something you'd order at a restaurant. Spread it on toasted bread, dollop it alongside roasted vegetables, or stir a spoonful into a vinaigrette — the uses are genuinely endless. Store-bought versions often contain additives or preservatives worth scrutinizing, so making your own means you know exactly what's in the jar.
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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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