Gut Friendly Classic Olive Tapenade

Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing you'll want to keep in the fridge at all times. Kalamata olives and capers bring a punchy, fermented depth that makes every bite feel intentional, while anchovy fillets melt into the background and add a quiet umami backbone without tasting fishy. A hit of fresh lemon juice and thyme keeps the whole thing bright and lively. The food processor does the heavy lifting here — just a few pulses and a slow drizzle of good olive oil, and you've got a coarse, textured paste that's far better than anything from a jar. For anyone focused on gut health, this recipe leans hard on ingredients that naturally support it: olives and capers are fermented foods, extra-virgin olive oil is a well-known anti-inflammatory staple, and the whole spread is built from whole, minimally processed components with no fillers or additives to worry about. Spread it on sourdough, spoon it over grilled fish, or use it as a dip — it's endlessly versatile and comes together in minutes.

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