Pork Free Classic Olive Tapenade
Rich, 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 special. Kalamata olives bring that signature bold depth, while capers and anchovy fillets layer in a salty, umami punch that keeps you reaching for more. The lemon juice and zest cut through the richness just enough to keep everything bright and balanced. A quick pulse in the food processor is all it takes — the goal is a coarse, textured paste with real character, not a smooth purée. Every ingredient here is naturally free of pork, so there's no need to scrutinize labels or swap anything out; it just works as written. Fresh thyme and optional parsley round out the flavor with a herby finish that feels effortlessly Mediterranean. Make a batch ahead and keep it in the fridge — it only gets better as the flavors meld together.
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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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