Artificial Flavors Free Garlic-Herb Olive Tapenade
Rich, briny, and bursting with garden-fresh flavor, this olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Both Castelvetrano and Kalamata olives bring their own distinct character — buttery and mild meets deep and savory — creating a layered complexity that no store-bought version can quite match. Speaking of store-bought, jarred tapenades often sneak in natural and artificial flavor enhancers to mimic depth, but this recipe earns every bit of its boldness from real ingredients: fresh thyme, rosemary, parsley, and a hit of bright lemon zest. 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, and a few careful pulses keep the texture pleasantly coarse and rustic rather than turning it into a paste. Toss in some torn basil at the end if you have it — it adds a sweet, aromatic finish that takes the whole thing up a notch. Serve it as a dip, spread it on sandwiches, or stir it into pasta for an effortless weeknight upgrade.
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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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