Lupin 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 keeps you reaching for more. A hit of fresh lemon juice and thyme lifts everything up so it never feels heavy or one-dimensional. The whole thing comes together in a food processor in just a few pulses — you're aiming for a coarse, textured paste, not a smooth purée, so it has real character on the plate. For anyone navigating lupin sensitivities, this recipe is naturally free of that legume without any substitutions or workarounds needed — every ingredient here is straightforward and easy to verify. It stores beautifully in the fridge, so you can make a batch ahead and pull it out whenever guests arrive or the snack craving hits.
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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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