Hazelnut Free Garlic-Herb Olive Tapenade
Briny, herbaceous, and deeply savory, this 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 bold Kalamata — come together with garlic, lemon zest, and a generous handful of fresh herbs for a flavor that's complex without being complicated. A splash of apple cider vinegar lifts everything and keeps the richness of the olive oil in check. The food processor does most of the work, and the whole thing comes together in just a few pulses, leaving you with a beautifully textured, rustic spread rather than a smooth paste. Store-bought tapenades and olive blends can be a minefield when you're avoiding tree nuts, since many versions include pine nuts or other additions that aren't always obvious on the label. This one is built entirely from olives, fresh herbs, and pantry staples — nothing hidden, nothing unnecessary. Spoon it over grilled fish, tuck it into a sandwich, or serve it as part of a mezze spread and watch it disappear.
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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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