Celery Free Garlic-Herb Olive Tapenade
Rich, briny, and bursting with fresh herb flavor, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Two varieties of olives — buttery Castelvetrano and bold Kalamata — are pulsed together with garlic, parsley, thyme, rosemary, and lemon zest for a spread that's complex without being fussy. A splash of apple cider vinegar and a drizzle of good extra-virgin olive oil bring it all together into something that tastes like it came from a Mediterranean deli counter. The whole thing comes together in a food processor in just a few pulses, so you get real, rustic texture rather than a smooth paste — which is exactly how a proper tapenade should feel. Many store-bought versions sneak in unexpected aromatics or preservatives, but this one keeps things clean and straightforward with nothing you didn't put in yourself. Spread it over crusty bread, spoon it onto grilled fish, or serve it alongside a cheese board — it's endlessly versatile. The optional torn basil at the end adds a bright, summery finish that's worth it if you have a few leaves on hand.
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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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