Mediterranean Diet Friendly Garlic-Herb Olive Tapenade
Two varieties of olives — buttery Castelvetrano and briny Kalamata — come together here in a rustic, herb-packed spread that tastes like it belongs on a sun-drenched terrace somewhere along the Amalfi Coast. Fresh parsley, thyme, rosemary, and a little lemon zest layer in brightness and depth, while a splash of apple cider vinegar keeps everything lively and balanced. The whole thing comes together in a food processor with just a few pulses, so you get that satisfying chunky texture without turning it into a smooth, featureless paste. Extra-virgin olive oil ties it all together and gives the finished tapenade a glossy, rich consistency that clings beautifully to whatever you're spreading it on. This kind of recipe is a natural fit for a plant-forward, healthy-fat approach to eating — every ingredient pulls its weight, and there's nothing here that doesn't belong. Serve it alongside crusty bread, spoon it over grilled fish, or tuck it into a grain bowl for an instant flavor upgrade. A jar of this in the fridge means you're never more than a few minutes away from something genuinely impressive.
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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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