Cashew 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 a punchy, salty depth, while anchovy fillets melt into the background and add a rich umami backbone without tasting fishy. A hit of fresh thyme, lemon juice, and zest keeps everything bright and balanced, and a drizzle of good extra-virgin olive oil pulls the whole paste together into something silky but still satisfyingly textured. The food processor does most of the work — just a few pulses and you're there, no knife skills required. For anyone navigating tree nut allergies, this is the kind of recipe that's naturally in the clear, built entirely from pantry staples and fresh aromatics with zero risk of hidden cashew oils or nut-based thickeners sneaking in. It's equally at home on a charcuterie board, spread over grilled fish, or stirred into a vinaigrette when you want to punch up a weeknight salad.
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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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