Capsaicin Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cheese board feel like a proper occasion. Kalamata olives, capers, and anchovy fillets come together in a food processor to create a coarse, intensely flavored paste that clings beautifully to crusty bread or crackers. Fresh thyme, lemon juice, and a little zest keep the whole thing bright and lively, while a drizzle of good extra-virgin olive oil pulls it into a silky, spreadable consistency with just enough texture to feel rustic and real. For anyone navigating capsaicin sensitivities, this recipe is a genuinely satisfying find — bold, complex flavor without a single chile, hot pepper, or spicy seasoning in sight. So many store-bought tapenades and Mediterranean dips sneak in red pepper flakes or chili-spiked oils, which means label-reading becomes a whole project. Making it at home with this short, clean ingredient list means you know exactly what's in the jar. It comes together in minutes and keeps well in the fridge, so you can have something impressive and completely safe on hand whenever the mood strikes.
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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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