Gluten Free Garlic-Herb Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

4.7

(16)

Briny, herby, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Two varieties of olives — buttery Castelvetrano and bold Kalamata — are pulsed together with fresh garlic, parsley, thyme, rosemary, and a bright hit of lemon zest for a spread that's layered with flavor from the very first bite. A splash of apple cider vinegar and good extra-virgin olive oil tie it all together, giving the finished tapenade a glossy, scoopable texture that still has plenty of rustic character. Since every ingredient here is naturally free of gluten, there's no need to scrutinize labels or worry about hidden additives — just real, whole foods doing all the work. Slather it on gluten-free crackers or toasted bread, spoon it over grilled chicken or fish, or stir it into pasta for an instant upgrade. The optional torn basil at the end adds a fresh, slightly sweet note that plays beautifully against the saltiness of the olives. It comes together in minutes and keeps well in the fridge, making it one of those effortless recipes you'll find yourself reaching for all week long.

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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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