BHA & BHT Free Garlic-Herb Olive Tapenade
Briny, herby, and deeply savory, this olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Two varieties of olives — buttery Castelvetrano and bold Kalamata — come together with fresh garlic, parsley, thyme, rosemary, and a bright hit of lemon zest for a flavor that's complex without being complicated. A splash of apple cider vinegar and a drizzle of extra-virgin olive oil pull everything into a rough, spreadable texture that still has real character and bite. For anyone navigating preservative sensitivities, store-bought tapenades and olive spreads are a minefield of additives and stabilizers, but this one is built entirely from whole, fresh ingredients you can see and recognize. The food processor does the heavy lifting — just a few quick pulses and you're done, no cooking required. Tear in some fresh basil at the end if you have it on hand, and the whole thing transforms into something that tastes like it came from a specialty deli counter. It keeps beautifully in a sealed jar in the fridge, making it just as good for a weeknight snack as it is for entertaining.
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!