Pistachio Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Mediterranean spread is the kind of thing that disappears fast at any table. Kalamata or Niçoise olives bring bold, fruity depth, while capers and anchovy fillets layer in a salty, umami punch that makes every bite feel intentional. A hit of fresh thyme, lemon juice, and zest keeps the whole thing bright and lively rather than heavy. The food processor does most of the work — just a few pulses and a slow drizzle of good olive oil, and you land on a coarse, spreadable paste with real texture and character. It's the kind of condiment that elevates a simple cracker, a slice of crusty bread, or a cheese board without any fuss. For anyone navigating tree nut concerns, this is a recipe where you can relax — every ingredient is straightforward, and there's nothing hiding in the mix that shouldn't be there. Make a batch ahead and keep it in the fridge; the flavors only get better as it sits.
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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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