Low Sugar Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or slice of crusty bread feel like something special. Every ingredient here pulls serious flavor weight — Kalamata olives, capers, anchovies, garlic, and fresh thyme come together in a food processor to create a coarse, intensely aromatic paste that tastes like it came straight from a French market. Because the recipe relies entirely on whole, real ingredients, there's no need to scan labels for hidden sweeteners or worry about sugar sneaking in through a jarred or store-bought version. The anchovies and capers bring a natural umami depth that makes the spread taste complex and satisfying without any added sweetness propping it up. A hit of fresh lemon juice and zest keeps everything bright and balanced, while good extra-virgin olive oil ties it all together into a silky, spreadable texture with just enough rustic chunkiness. It comes together in minutes and keeps well in the fridge, making it an effortless go-to for entertaining or everyday snacking.
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Learn more →Ingredients
8 servings
- 1 ½ cups pitted kalamata or niçoise olives
- 2 tbsp capers, drained
- 4 oil-packed anchovy fillets
- 1 small garlic clove
- 1 tsp fresh thyme leaves
- 1 tsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp freshly ground black pepper
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the olives, capers, anchovy fillets, garlic, thyme, lemon juice, lemon zest, and black pepper in the bowl of a food processor.
- 2
Pulse 8–10 times until the mixture is roughly chopped and no large olive pieces remain, scraping down the sides of the bowl once halfway through.
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