Peanut Free Classic Olive Tapenade
Bold, 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 you'd order at a bistro. Kalamata olives, capers, and anchovy fillets come together in the food processor to create a coarse, intensely flavored paste that punches well above its weight. A hit of fresh thyme, lemon juice, and zest keeps it bright and balanced, so it never feels heavy or one-dimensional. The whole thing comes together in just a few pulses — you're looking for rustic texture, not a smooth purée, which is part of what makes it so satisfying to eat. Store-bought spreads can be a minefield of hidden additives and shared-facility warnings, but this one is made entirely from whole, recognizable ingredients with zero ambiguity. It's equally at home on a charcuterie board, spread over grilled fish, or stirred into pasta for a quick weeknight dinner. 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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