Gelatin Free Garlic-Herb Olive Tapenade
Rich, briny, and loaded with fresh herbs, this garlic-herb olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Two varieties of olives — buttery Castelvetrano and deeply savory Kalamata — come together in the food processor for a rough, textured blend that's far more interesting than anything you'd find in a jar at the store. A hit of fresh lemon zest, apple cider vinegar, and a generous handful of parsley, thyme, and rosemary give it a brightness that keeps every bite lively. The whole thing comes together in minutes with just a few pulses, so you're never far from a seriously impressive appetizer or snack. For anyone navigating hidden additives in packaged condiments and spreads, making your own is the smartest move — and this recipe keeps things completely clean with whole, recognizable ingredients from start to finish. There's no need to squint at labels or wonder what's lurking in a store-bought version. Tear in a few fresh basil leaves at the end if you have them, and the flavor gets even more aromatic. Serve it alongside vegetables, swirl it into pasta, or spoon it over grilled fish — it's endlessly versatile and genuinely hard to stop eating.
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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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