Hazelnut Free Classic Olive Tapenade
Bold, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple spread of crackers feel like a proper occasion. Kalamata or Niçoise olives bring a rich, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of umami that keeps people reaching back for more. A hit of fresh thyme, lemon juice, and zest lifts the whole thing so it never feels heavy or one-dimensional. The food processor does most of the work — just a few pulses and a slow drizzle of good olive oil, and you have a coarse, spreadable paste with real texture and character. For anyone navigating tree nut concerns, this is the kind of recipe that delivers maximum flavor without any of the usual label-scanning stress — every ingredient here is straightforward and easy to verify. Serve it right away with crusty bread or crudités, or tuck it in the fridge where it will only get 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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