Turmeric Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that disappears fast at any gathering. Kalamata or Niçoise olives bring a bold, fruity depth, while capers and anchovy fillets layer in that unmistakable punch of umami that makes tapenade so addictive. A hit of fresh thyme, lemon juice, and zest keeps everything bright and balanced, so no single flavor overwhelms the rest. The whole thing comes together in a food processor in just a few pulses — you're aiming for a coarse, textured paste, not a smooth purée, which gives it that rustic, satisfying character. It's naturally free of warm spices like turmeric, so there's no need to scrutinize labels or swap anything out — every ingredient here is exactly what it looks like. Spread it thick on crusty bread, spoon it over grilled fish, or use it as a punchy condiment for a cheese board. Simple, honest, and completely craveable.
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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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