Barley Free Garlic-Herb Olive Tapenade
This punchy, briny spread is the kind of thing you make once and then find yourself putting on absolutely everything. Two varieties of olives — buttery Castelvetrano and bold Kalamata — get blitzed with fresh garlic, parsley, thyme, rosemary, and a bright hit of lemon zest for a tapenade that tastes genuinely restaurant-worthy. A splash of apple cider vinegar and a drizzle of good extra-virgin olive oil tie it all together, giving the final texture that perfect rough, spreadable consistency. Because it's built entirely from whole, recognizable ingredients, there's no need to squint at a label hunting for hidden grain-based additives or fillers that can sneak into store-bought versions. The whole thing comes together in a food processor in just a few pulses — no cooking, no fuss. Spread it on crusty bread, swirl it into pasta, spoon it over grilled chicken, or serve it alongside a cheese board and watch it disappear. Toss in the optional fresh basil at the end and it gets even more aromatic and vibrant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!