Chicken Free Classic Olive Tapenade
Bold, briny, and deeply savory, this classic Provençal spread is the kind of thing that makes a simple cracker or slice of crusty bread feel like something special. Kalamata or Niçoise olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of umami that keeps people reaching back for more. A hit of fresh thyme, lemon juice, and zest lifts everything up so it never feels heavy or one-dimensional. The whole thing comes together in a food processor in just a few pulses — the goal is a coarse, textured paste with real character, not a smooth, featureless purée. It's naturally free of any poultry, so there's nothing to swap or work around; every ingredient here is doing exactly what it's supposed to do. Serve it straight away with bread and crudités, or tuck it into the fridge where the flavors will only deepen over time.
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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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