Eggless 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. Buttery Castelvetrano olives and bold Kalamatas form the base, while fresh parsley, thyme, rosemary, and lemon zest layer in a brightness that store-bought versions rarely achieve. A splash of apple cider vinegar adds just enough acidity to balance the richness of the extra-virgin olive oil, and the whole thing comes together in a food processor in minutes. The technique here is all about restraint — a rough, textured spread with visible bits of olive and herb is the goal, not a smooth paste. Naturally free from eggs and any animal byproducts beyond the olives themselves, this is one of those recipes where the ingredient list does all the heavy lifting without any substitutions needed. Spread it over crusty bread, swirl it into pasta, or spoon it alongside roasted vegetables — it's endlessly versatile. Optional torn basil stirred in at the end adds a fragrant, summery finish that takes it over the top.
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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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