Chestnut Free Garlic-Herb Olive Tapenade
Briny, herby, and deeply savory, 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 — get pulsed together with fresh garlic, parsley, thyme, rosemary, and a bright hit of lemon zest for a spread that's layered with flavor. A splash of apple cider vinegar and good extra-virgin olive oil bring it all together into a rough, textured paste that's far more satisfying than anything you'd find in a jar at the store. The food processor does the heavy lifting in just a few quick pulses, so you're looking at minimal effort for maximum payoff. Spread it over crusty bread, dollop it onto grilled fish, or swirl it into pasta — it's endlessly versatile. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions. Optional torn basil stirred in at the end adds a fresh, summery finish that takes the whole thing up another notch.
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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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