Sesame Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cheese board feel like a proper occasion. 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 lemon juice and thyme lifts everything just enough to keep it from feeling heavy. The food processor does most of the work in under a minute, and you can dial the texture anywhere from rustic and chunky to almost silky depending on how long you let it run. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini — which shows up in a surprising number of olive spreads and dips at the store — so there's no substitution needed and nothing to second-guess. Serve it slathered on crusty bread, spooned over grilled fish, or tucked alongside roasted vegetables for an effortlessly impressive result.
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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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