Nightshade Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is one of those condiments that instantly elevates everything it touches — from crusty bread to roasted vegetables to a simple cheese board. The combination of Kalamata olives, capers, and anchovy fillets creates a bold, umami-forward base, while fresh thyme, lemon zest, and a drizzle of good olive oil round everything out with brightness and depth. For anyone navigating a nightshade-free lifestyle, tapenade is a genuinely exciting find — it delivers all the punchy, complex flavor you might miss from tomato-based spreads, with zero compromise. There are no hidden peppers, no paprika, no tomato paste — just clean Mediterranean ingredients that are naturally free of the nightshade family. The food processor does most of the work in under a minute, and the coarse, rustic texture means it still has real personality on the plate. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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