Chestnut 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 a proper occasion. Kalamata or Niçoise olives bring that rich, fruity depth, while capers and anchovy fillets layer in a punchy saltiness that keeps you coming back for just one more bite. Fresh thyme, lemon juice, and a little zest lift the whole thing so it never feels heavy or one-dimensional. The food processor does most of the work — a few pulses and a slow drizzle of good olive oil is really all it takes to land on that perfect coarse, spreadable texture. For anyone navigating tree nut concerns, this recipe is naturally a safe bet since every ingredient is straightforwardly savory and plant- or sea-based, with no hidden nut products to worry about. Make a batch ahead and keep it in the fridge — it only gets better as the flavors meld together overnight.
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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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