Rice Free Classic Olive Tapenade
Bold, briny, and deeply savory, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata olives and capers bring a punchy saltiness, while anchovy fillets melt into the background and add a rich, umami depth that you can't quite put your finger on but absolutely cannot stop eating. A hit of fresh lemon juice and zest keeps it bright, and the thyme adds just enough herbal lift to round everything out. The food processor does all the heavy lifting here — a few pulses and a slow drizzle of good olive oil, and you've got a coarse, spreadable paste with real texture and personality. Grain-free eating can sometimes feel like you're giving things up, but a spread this good on crusty bread, crackers, or spooned over roasted vegetables feels like anything but a compromise. It comes together from pantry staples and fresh aromatics with zero fillers, binders, or hidden grains to worry about. Make a jar on Sunday and you'll find yourself reaching for it all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!