Yeast 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 toasted bread feel like something special. Kalamata olives, capers, and anchovy fillets come together in the food processor to create a coarse, intensely flavored paste that punches well above its weight. Fresh thyme, lemon juice, and a little zest keep it bright and balanced so the saltiness never feels overwhelming. Because the whole thing is built from whole, unprocessed ingredients with no fermentation involved, it's naturally free of yeast — no label-reading required. A quick pulse in the food processor is all the technique you need, and the result is a restaurant-quality condiment you can have ready in minutes. Spread it on crostini, stir it into pasta, tuck it alongside roasted vegetables, or use it as a bold sandwich layer — the possibilities are genuinely endless. Make a jar ahead of time and keep it in the fridge, because once you have it on hand, you'll find yourself reaching for it constantly.
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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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