Legume Free Garlic-Herb Olive Tapenade
Briny, herbaceous, 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 — get pulsed together with garlic, fresh parsley, thyme, rosemary, and bright lemon zest for a spread that's layered with flavor from the very first bite. A splash of apple cider vinegar lifts the whole thing and keeps it from feeling heavy, while good extra-virgin olive oil ties it all together into a rough, rustic texture that's far more satisfying than anything smooth. Many store-bought tapenades and spreads sneak in bean-based fillers or legume-derived thickeners, so making your own is the cleanest way to know exactly what's in the jar. The food processor does most of the work in just a few quick pulses, so you're looking at minimal effort for maximum payoff. Spread it over crusty bread, swirl it into pasta, spoon it over roasted vegetables, or serve it alongside cheese — it's endlessly versatile and keeps well in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!