MSG Free Garlic-Herb Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

4.7

(16)

Briny, herby, 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 garlic, parsley, thyme, rosemary, and a bright hit of lemon zest for a spread that's layered with real, clean flavor. A splash of apple cider vinegar and good extra-virgin olive oil tie it all together without any shortcuts or additives. Store-bought tapenades and jarred spreads are notorious for sneaking in flavor enhancers and preservatives, so making your own from scratch is genuinely the smarter move when you're keeping things clean. Every single ingredient here is whole and recognizable, which means you get all that bold, Mediterranean depth with zero mystery additives. Serve it slathered on crusty bread, spooned over grilled chicken, or stirred into pasta — it's endlessly versatile and comes together in minutes with just a food processor and a handful of fresh herbs.

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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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