Citric Acid Free Classic Olive Tapenade
This briny, deeply savory spread is the kind of thing you make once and then find yourself putting on absolutely everything. Kalamata olives, capers, and anchovy fillets come together in a food processor to create a coarse, intensely flavored paste that feels effortlessly Mediterranean. Fresh thyme and parsley keep it bright, while a small amount of lemon juice and zest add just enough lift without leaning on any concentrated citric acid additives — the kind that sneak into store-bought versions and cause real problems for sensitive eaters. The olive oil drizzled in at the end gives it that glossy, spreadable texture that clings perfectly to crusty bread or crackers. Because every ingredient here is whole and straightforward, you stay in complete control of what goes into the jar. It comes together in minutes and keeps well in the refrigerator, making it an easy, reliable staple to have on hand for snacking, entertaining, or elevating a simple weeknight meal.
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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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