Pecan Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or toasted baguette feel like a proper occasion. Kalamata olives, capers, and anchovy fillets come together in the food processor to create a coarse, intensely flavored paste that's bold without being heavy. A hit of fresh lemon juice and zest keeps everything bright, while thyme and a drizzle of good extra-virgin olive oil round out the flavor with an herby, silky finish. The whole process is just a matter of pulsing and tasting — no cooking required, no complicated technique to master. For anyone navigating tree nut allergies, this is exactly the kind of crowd-pleasing appetizer that can feel off-limits at parties when store-bought spreads sometimes sneak in unexpected ingredients. Made entirely from pantry staples and fresh aromatics, you know exactly what's in the bowl. Serve it straight away or let it sit in the fridge for a day — the flavors only get better with a little time.
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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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