
Rich, briny, and bursting with fresh herb flavor, this olive tapenade is the kind of spread that makes a simple appetizer spread feel genuinely impressive. Buttery Castelvetrano olives and bold Kalamatas form the base, while parsley, thyme, rosemary, and lemon zest layer in brightness that keeps every bite interesting. A splash of apple cider vinegar adds just enough tang to balance the richness of the extra-virgin olive oil. The whole thing comes together in a food processor in minutes, with no cooking required. Since it's built entirely on olives, fresh herbs, and good oil, there's no dairy anywhere in the picture — no butter, no cream, nothing to swap or second-guess. Serve it on crusty bread, spoon it over grilled vegetables, or use it as a punchy sandwich condiment. A jar of this in the fridge is honestly one of the best things you can have on hand.
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Learn more →8 servings











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.
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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