Low FODMAP Garlic-Herb Olive Tapenade
Total time10 min
Prep time10 min
Cook time0 min
4.7(16)
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Learn more →Ingredients
8 servings
- 1 cup pitted castelvetrano olives
- ½ cup pitted kalamata olives
- 2 cloves garlic, roughly chopped
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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