Ginger Free Garlic-Herb Olive Tapenade
This briny, herb-forward spread is the kind of thing you make once and then find yourself putting on absolutely everything. Buttery Castelvetrano olives mellow out the bold, salty punch of Kalamata, while fresh parsley, thyme, rosemary, and lemon zest layer in a brightness that feels genuinely vibrant rather than jarring. A splash of apple cider vinegar ties it all together with just enough acidity to keep each bite lively. The whole thing comes together in a food processor in minutes, with no cooking required — just pulse, taste, and season. For anyone navigating a ginger-free lifestyle, store-bought tapenades and condiments can be surprisingly tricky, since warming spices sometimes sneak into blends where you'd least expect them. Here, every ingredient is straightforward and easy to verify, so you can spread it confidently on crusty bread, stir it into pasta, or spoon it over roasted vegetables without second-guessing the label.
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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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