Almond Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that disappears fast at any gathering. Kalamata olives and capers bring bold Mediterranean flavor, while anchovy fillets add a subtle umami depth that makes the whole thing taste far more complex than the effort involved. A hit of fresh lemon juice, lemon zest, and thyme keeps it bright and aromatic, and a drizzle of good extra-virgin olive oil pulls it all into a coarse, spreadable paste with just the right amount of texture. The food processor does the heavy lifting — a few pulses and you're done. Many store-bought tapenades and specialty spreads sneak in nut-based ingredients or are processed on shared equipment, so making your own from scratch is the cleanest way to keep things safe without sacrificing any of the flavor. Serve it slathered on crusty bread, spooned over grilled fish, or tucked alongside a cheese board — it works beautifully in just about any direction you take it.
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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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