Artificial Flavors Free Classic Olive Tapenade
Every ingredient in this bold, briny spread is exactly what it claims to be — real Kalamata olives, actual capers, oil-packed anchovies, fresh thyme, and a bright hit of lemon zest. That matters more than it might seem, because store-bought versions of this classic Provençal condiment often sneak in flavor enhancers and additives that have no business being there. Here, the food processor does the heavy lifting, pulling everything together into a coarse, deeply savory paste that still has real texture and character. The anchovies melt into the background and add a rich umami depth without tasting fishy, while the garlic and fresh herbs keep things lively and aromatic. A drizzle of good extra-virgin olive oil ties it all together into something that tastes genuinely complex — because it is, thanks to real ingredients rather than a shortcut in a lab. Spread it on crusty bread, spoon it over grilled fish, or use it as a punchy addition to a cheese board. Once you've made it from scratch, the jarred stuff just won't cut it anymore.
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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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