Gelatin Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that disappears fast at any gathering. Kalamata olives, capers, and anchovy fillets come together in the food processor to create a coarse, intensely flavored paste that tastes far more complex than the effort involved. A hit of fresh lemon juice and zest keeps it bright, while fresh thyme adds an herbal note that ties everything together beautifully. For anyone navigating gelatin-free eating, this recipe is naturally in the clear — every ingredient is straightforward, plant- or fish-based, and free from the hidden animal-derived thickeners that can sneak into store-bought spreads and condiments. The whole thing comes together in minutes with just a few pulses, and the texture stays satisfyingly chunky rather than turning into a smooth paste. Serve it slathered on crusty bread, spooned over grilled fish, or used as a bold sandwich spread — it holds up well in the fridge and honestly gets better as the flavors meld overnight.
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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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