Brazil Nut Free Classic 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 something you'd order at a bistro. Kalamata olives and capers bring that punchy, salty backbone, while anchovy fillets melt into the mix and add a rich umami depth that you taste more than identify. A hit of fresh thyme, lemon juice, and zest keeps everything bright and balanced so it never tips into one-note territory. The whole thing comes together in a food processor with just a few pulses — you're looking for a coarse, textured paste, not a smooth purée, and that rustic quality is exactly what makes it so good. For anyone navigating tree nut allergies, this recipe is naturally in the clear — every ingredient here is straightforward, with no hidden nut oils or ambiguous blended seasonings to second-guess. Serve it right away or let it sit in the fridge for a day or two, where the flavors only get better as they meld together.
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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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