Fructose 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 special. Kalamata olives, capers, and anchovy fillets come together in a food processor to create a coarse, intensely flavored paste that punches well above its weight. Fresh thyme, lemon zest, and a drizzle of good extra-virgin olive oil round out the flavor without any sweeteners, fruit-based ingredients, or hidden high-fructose additives — just clean, whole ingredients that happen to be naturally low in fructose. For anyone navigating fructose sensitivity, this kind of recipe is a genuine find, since spreads and condiments are often the sneakiest source of problem ingredients. A few pulses is all it takes — you want texture, not a smooth purée, so the olives and capers still have some presence in every bite. Serve it straight from the food processor or let it sit in the fridge for a day, where the flavors only deepen and meld. It's the sort of thing you'll want to keep on hand at all times.
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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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