Lupin 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 fresh parsley, thyme, rosemary, and lemon zest for a spread that's layered with Mediterranean flavor. A splash of apple cider vinegar and good extra-virgin olive oil pull it all together into a rough, textured paste that's miles better than anything you'd find in a jar at the store. Lupin, a legume increasingly used as a flour or filler in packaged foods and store-bought spreads, is simply not a concern here — every ingredient is whole, fresh, and straightforward. The food processor does most of the work, and you can have this ready in minutes with almost no cleanup. Serve it smeared on crusty bread, spooned over grilled fish, or tucked alongside roasted vegetables for an instant upgrade. Tear in a few fresh basil leaves at the end if you have them — it's optional, but it adds a lovely brightness.
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!