Coconut 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 parsley, thyme, rosemary, and lemon zest for a spread that's layered with flavor without being complicated. A splash of apple cider vinegar lifts the whole thing and keeps it from feeling heavy. The food processor does most of the work, and the key is stopping while there's still some texture — you want a rough, spreadable consistency, not a smooth paste. Coconut oil and coconut-derived ingredients sneak into a surprising number of store-bought tapenades and condiments, so making your own from scratch means you know exactly what's in the jar. Serve it smeared on crusty bread, spooned over grilled fish, or stirred into pasta for an instant punch of Mediterranean flavor. Torn fresh basil stirred in at the end is optional but absolutely worth it if you have it 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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