Legume 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 or Niçoise olives bring bold Mediterranean flavor, while capers and anchovy fillets layer in that irresistible salty depth — no legumes, no fillers, just real ingredients doing exactly what they're supposed to do. A touch of fresh thyme, lemon juice, and zest keeps everything bright and balanced so the spread never feels heavy or one-note. The food processor does most of the work in under a minute, and the key is keeping it coarse — you want texture, not a smooth purée. It comes together fast enough to throw together before guests arrive, but it tastes like something you spent real time on. Spoon it over grilled fish, tuck it into a sandwich, or serve it straight from the jar with good bread and a glass of wine.
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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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