Artificial Food Coloring Free Garlic-Herb Olive Tapenade
Rich, briny, and loaded with fresh herb flavor, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Castelvetrano olives bring a buttery mildness that balances the deeper, more intense Kalamata variety, while garlic, rosemary, thyme, parsley, and a hit of lemon zest layer in brightness and complexity. A splash of apple cider vinegar ties it all together with just enough acidity to keep things lively. Store-bought spreads and condiments are notorious for sneaking in synthetic dyes and artificial additives, but every single ingredient here is a whole, recognizable food — nothing processed, nothing hidden. The food processor does the heavy lifting in just a few quick pulses, leaving you with a rustic, textured spread that looks as good as it tastes. Spoon it over grilled bread, stir it into pasta, or use it as a bold topping for roasted vegetables and proteins. The optional torn basil at the end adds a fresh, floral finish that takes the whole thing to another level.
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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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