Turkey 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 an occasion. Kalamata or Niçoise olives form the bold backbone, while capers and anchovy fillets layer in that unmistakable umami depth without overwhelming the whole thing. A hit of fresh thyme, lemon juice, and zest keeps it bright and lively, and the olive oil brings it all together into a coarse, spreadable paste with just enough texture to feel rustic and real. The food processor does most of the heavy lifting — a few pulses and a slow drizzle of oil is genuinely all it takes. Since this recipe is built entirely around pantry staples, olives, and aromatics, there's no poultry of any kind anywhere near it, making it a completely stress-free choice for anyone navigating that restriction. It's equally at home on a charcuterie board, spread over grilled fish, or stirred into pasta, so don't be surprised if a single batch disappears faster than expected.
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!