Dairy 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 something you'd order at a wine bar. Kalamata olives and capers bring bold, punchy flavor, while anchovy fillets melt into the background and add a layer of umami depth that's hard to put your finger on but impossible to ignore. A hit of fresh lemon juice and zest keeps everything bright, and the thyme adds just enough herbal lift to round it all out. The whole thing comes together in a food processor in minutes, pulsed to a coarse, spreadable paste with real texture — not a smooth, featureless purée. Because every ingredient here is naturally free of dairy, there's nothing to swap or substitute; it's just a genuinely great recipe that happens to work perfectly for anyone avoiding milk-based ingredients. Serve it straight from the bowl, or let it sit in the fridge for a day — the flavors only get better as they meld together.
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!