Cinnamon Free Classic Olive Tapenade
Rich, briny, 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 olives, capers, and anchovy fillets come together in a food processor to create a coarse, intensely flavored paste that tastes like it came straight from a Mediterranean market. Fresh thyme, lemon juice, and a little zest keep everything bright and balanced, cutting through the saltiness with just the right amount of lift. For anyone navigating a sensitivity to warming spices, this recipe is a natural fit — it relies entirely on herbs, citrus, and good olive oil, with zero need for anything that could sneak cinnamon into the mix. Store-bought tapenades and olive spreads can be surprisingly unpredictable in their seasoning blends, so making your own puts you fully in control of every ingredient. The whole thing comes together in minutes and keeps well in the fridge, making it an effortless option for entertaining or everyday snacking. Finish it with a handful of fresh parsley if you want a little extra color and freshness on top.
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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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