Rich, briny, and deeply savory, this classic Provençal spread is the kind of thing that makes a simple cracker or crudité platter feel genuinely special. Kalamata olives and capers bring bold, punchy flavor, while anchovy fillets melt into the background and add a layer of umami depth that keeps people reaching for more. A hit of fresh thyme, lemon juice, and zest lifts the whole thing so it never feels heavy or one-note. The food processor does most of the work — just a few pulses and a slow drizzle of good olive oil, and you've got a coarse, spreadable paste with real texture and character. For anyone navigating grain sensitivities, this recipe is naturally a safe bet — every ingredient here is whole, unprocessed, and completely free of any rye-containing grains or hidden fillers that can sneak into store-bought versions. It comes together in minutes and keeps well in the fridge, making it an easy go-to for entertaining or weeknight snacking. Spoon it over grilled fish, tuck it into a sandwich, or just eat it straight off the spoon — no judgment.
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Combine the olives, capers, anchovy fillets, garlic, thyme, lemon juice, lemon zest, and black pepper in the bowl of a food processor.
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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