Nitrate & Nitrite Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing you'll want to keep in your fridge at all times. Kalamata olives and capers bring bold Mediterranean flavor, while anchovy fillets add a subtle umami depth that makes the whole thing taste far more complex than the effort involved. For anyone avoiding cured and processed meats, this is a satisfying way to get that salty, savory punch without reaching for charcuterie — every ingredient here is naturally free of added preservatives and curing agents. A quick pulse in the food processor keeps the texture coarse and rustic, so it spreads beautifully on crusty bread, crackers, or crostini without turning into a smooth, featureless paste. Fresh thyme, lemon juice, and a hit of zest brighten everything up and keep it tasting lively rather than heavy. A drizzle of good extra-virgin olive oil ties it all together into a glossy, cohesive spread that looks like it came from a specialty deli. Make a batch ahead and let it sit in the fridge — the flavors only get better as they meld.
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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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