MSG Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Mediterranean spread comes together in minutes with just a food processor and a handful of bold ingredients. Kalamata or Niçoise olives form the backbone, while capers, anchovy fillets, and fresh thyme layer in complexity that tastes like it took far longer to make. The whole thing is finished with bright lemon juice, lemon zest, and a generous drizzle of extra-virgin olive oil — no shortcuts, no fillers, just real food. For anyone avoiding monosodium glutamate, store-bought tapenades and jarred spreads can be a minefield of hidden additives and flavor enhancers. This recipe skips all of that entirely, relying on naturally umami-rich ingredients like anchovies and olives to deliver that deep, satisfying punch without anything artificial. Every ingredient on the list is whole and recognizable, which makes it easy to feel confident about what you're serving. The texture is the real star here — coarse and spreadable rather than a smooth paste, so every bite has a little character. Spread it thick on crusty bread, spoon it over grilled fish, or use it as a punchy addition to a cheese board. A sprinkle of fresh parsley at the end adds a pop of color and a gentle herbal note that rounds everything out beautifully.
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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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