Walnut Free Classic Olive Tapenade
Rich, briny, and deeply savory, this Provençal-style spread is the kind of thing that makes a simple cracker or toasted baguette feel like a proper occasion. 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 add-ins, so making it from scratch means you know exactly what's in the jar. It comes together in minutes and keeps well in the fridge, making it an effortless appetizer or a versatile condiment to have on hand all week.
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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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