Brazil Nut Free Garlic-Herb Olive Tapenade
This briny, herb-forward spread is the kind of thing you make once and then find yourself putting on absolutely everything. Buttery Castelvetrano olives bring a mild, almost fruity sweetness that balances the deeper, more intense Kalamata olives beautifully. Fresh rosemary, thyme, parsley, and a hit of lemon zest give it a garden-bright lift that store-bought versions simply can't match. A splash of apple cider vinegar ties it all together with just enough acidity to keep every bite lively. The food processor does the heavy lifting here — a few quick pulses and you've got a rustic, textured tapenade that still has real character and bite. It's naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, bold Mediterranean flavor straight from the bowl. Serve it slathered on crusty bread, spooned over grilled chicken, or stirred into pasta for an instant 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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