Tree Nut 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 you'd order at a bistro. Kalamata olives and capers bring bold, punchy flavor, while anchovy fillets melt into the background and add a salty depth that keeps you reaching for more. A hit of fresh thyme, lemon juice, and zest lifts everything and keeps the spread tasting bright 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've got a coarse, spreadable paste with real texture and character. Many store-bought tapenades sneak in unexpected additives or are processed on shared lines with tree nuts, so making it at home with these straightforward ingredients gives you full control over what goes in the jar. It comes together in minutes and keeps well in the fridge, making it an effortless appetizer, sandwich spread, or topping for roasted vegetables whenever the craving hits.
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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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