Celery Free Classic Olive Tapenade

Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or toasted baguette feel like a proper occasion. Kalamata olives and capers bring bold Mediterranean flavor, while anchovy fillets melt into the background and add a salty, umami depth that keeps people reaching for more. A hit of fresh lemon juice and zest lifts the whole thing, and the thyme adds an herby note that ties it all together beautifully. The food processor does the heavy lifting here — just a few pulses and a slow drizzle of good olive oil, and you have a coarse, textured paste that's far better than anything from a jar. Every single ingredient in this recipe is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. It's endlessly versatile — spread it on bread, dollop it over roasted fish, stir it into pasta, or serve it as part of a cheese board. Make a batch ahead and keep it in the fridge; the flavors only get better as it sits.

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