Dairy Free Garlic-Herb Olive Tapenade
Rich, briny, and bursting with fresh herb flavor, this olive tapenade is the kind of spread that makes any table feel instantly more impressive. Castelvetrano olives bring a buttery mildness that balances beautifully against the deeper, more intense Kalamata variety, while garlic, rosemary, thyme, and parsley layer in serious aromatic depth. A splash of apple cider vinegar and a hit of lemon zest keep everything bright and lively, so the finished spread never feels heavy or one-dimensional. The whole thing comes together in a food processor with just a few rounds of pulsing — no cooking required, and no dairy anywhere in sight. That makes it a genuinely effortless option for entertaining when you need something crowd-pleasing that everyone at the table can actually enjoy. Serve it slathered on crusty bread, spooned over roasted vegetables, or tucked alongside a charcuterie spread, and watch it disappear fast. Tear in a few fresh basil leaves right before serving if you want an extra pop of color and sweetness.
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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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