Coconut Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cheese board feel like a proper occasion. Kalamata or Niçoise olives form the backbone, blended with capers, anchovy fillets, garlic, and fresh thyme into a coarse, intensely flavored paste that clings beautifully to crusty bread or crackers. A hit of fresh lemon juice and zest keeps the whole thing bright and balanced so it never feels heavy or one-dimensional. Many store-bought tapenades sneak in unexpected oils or flavor additives, but this one is made entirely from whole, recognizable ingredients — nothing hidden, nothing unnecessary. The food processor does most of the work in under a minute, and the result is a rustic, textured spread that looks and tastes far more impressive than the effort involved. It keeps well in the fridge, so you can make a batch ahead and pull it out whenever guests arrive or a snack craving strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!