Anti Inflammatory Garlic-Herb Olive Tapenade
Two kinds of olives — buttery Castelvetrano and bold, briny Kalamata — come together here in a rustic spread that's packed with flavor and ready in minutes. The combination of fresh parsley, thyme, rosemary, and lemon zest gives it a bright, herbaceous lift that makes it taste far more complex than the effort involved. Extra-virgin olive oil is the backbone of the whole thing, and it's one of the most well-regarded ingredients for supporting a low-inflammation lifestyle, alongside the polyphenol-rich olives themselves. A splash of apple cider vinegar ties everything together with just enough acidity to keep the richness in check. The food processor does the heavy lifting, but you're keeping the texture intentionally coarse and spreadable — not a smooth paste — so every bite has something going on. Spread it on crusty bread, spoon it over grilled fish, or use it as a dip for raw vegetables and you've got something that genuinely earns a spot in your regular rotation.
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Learn more →Ingredients
8 servings
- 1 cup pitted castelvetrano olives
- ½ cup pitted kalamata olives
- 2 cloves garlic, roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 tsp apple cider vinegar
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh lemon zest
- ¼ tsp fine sea salt, or to taste
- 1 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Combine the Castelvetrano olives, Kalamata olives, garlic, parsley, thyme, rosemary, and lemon zest in the bowl of a food processor. Pulse 8–10 times, until the mixture is coarsely chopped and no whole olives remain.
- 2
Add the olive oil and apple cider vinegar, then pulse 4–6 more times until the tapenade reaches a rough, spreadable consistency — it should still have visible texture, not be a smooth paste.
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