Xanthan Gum Free Classic Olive Tapenade
This deeply savory spread is the kind of thing that makes a simple cheese board feel like something you'd find at a bistro in Provence. Briny Kalamata olives, punchy capers, and umami-rich anchovy fillets get blitzed together with garlic, fresh thyme, and a bright hit of lemon until everything comes together into a coarse, intensely flavored paste. The olive oil gets drizzled in at the end to bring it all into a silky but still-textured spread that clings beautifully to crusty bread or crackers. What makes this recipe so naturally clean is that every single ingredient is exactly what it sounds like — no stabilizers, no emulsifiers, no hidden additives that tend to sneak into store-bought versions. The food processor does the heavy lifting, so you're looking at minimal effort for maximum payoff. A finishing handful of flat-leaf parsley adds a pop of freshness if you want it, and a quick taste-and-adjust at the end means you can dial the lemon or pepper to exactly where you like it. Make a jar on Sunday and you'll be reaching for it 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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