Pescatarian Classic Olive Tapenade
Rich, briny, and deeply savory, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata or Niçoise olives bring bold Mediterranean flavor, while capers and anchovy fillets layer in that unmistakable salty depth that keeps people reaching for more. The anchovies are the secret weapon here — they dissolve into the paste and add umami without tasting overtly fishy, making this a crowd-pleaser even for skeptics. A hit of fresh lemon juice and zest cuts through the richness just enough to keep every bite lively. The food processor does most of the work, and the key is stopping while there's still some texture — you want a coarse, rustic paste, not a smooth purée. Spread it over crusty bread, swirl it into pasta, spoon it over grilled fish, or use it as a dip for raw vegetables — it genuinely goes with almost everything. Make a jar on the weekend and you'll find yourself pulling it out of the fridge 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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