Carrageenan Free Classic Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread is the kind of thing that disappears fast at any gathering. Kalamata or Niçoise olives form the backbone, blended with capers, anchovy fillets, garlic, and fresh thyme into a coarse, intensely flavored paste that tastes like it came straight from a Mediterranean market. The whole thing comes together in a food processor in just a few pulses — rustic texture is the goal, not a smooth purée, so it stays interesting on the palate. For anyone navigating carrageenan concerns, store-bought olive spreads and jarred tapenades can be surprisingly tricky, since some commercial versions use stabilizers or emulsifiers that sneak into the ingredient list. This recipe keeps things completely clean — every ingredient is whole and recognizable, from the oil-packed anchovies to the squeeze of fresh lemon juice and a hit of zest that brightens the whole batch. A drizzle of good extra-virgin olive oil ties it all together without any additives in sight. Spread it on crusty bread, spoon it over grilled fish, or use it as a punchy condiment — however you serve it, this tapenade earns a permanent spot in your rotation.
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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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