Eosinophilic Esophagitis Friendly Garlic-Herb Olive Tapenade
This briny, herb-forward spread is the kind of thing you'll want to keep in the fridge at all times — ready to elevate a simple rice cracker, a bowl of plain pasta, or a piece of safe bread in seconds. Two varieties of olives bring a buttery, complex depth that feels far more indulgent than the short ingredient list suggests. Fresh parsley, thyme, rosemary, and a bright hit of lemon zest do all the heavy lifting here, so there's no need for any of the common trigger ingredients that make store-bought condiments such a minefield. The food processor does most of the work, and a few quick pulses are all it takes to land on that perfect rough, spreadable texture. Apple cider vinegar adds just enough tang to balance the richness of the extra-virgin olive oil without overwhelming the other flavors. For anyone navigating a restricted ingredient list, having a go-to condiment this flavorful is genuinely a relief — proof that eating carefully doesn't have to mean eating boringly.
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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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