Lactose 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 a proper occasion. 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 make it feel genuinely sophisticated. The whole thing comes together in a food processor in minutes, pulsed to a coarse, textured paste that's far more interesting than anything smooth and uniform. Because every ingredient here is naturally free of dairy, there's no substituting or second-guessing — the recipe just works as written. Spread it generously on toasted bread, tuck it alongside roasted vegetables, or use it as a bold condiment for grilled fish. It keeps well in the fridge, so making a batch ahead is always a smart move.
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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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