Mustard 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 spread that makes a simple cracker or slice of crusty bread feel like something special. Castelvetrano olives bring a buttery mildness that balances the bold, salty punch of Kalamata, while fresh parsley, thyme, rosemary, and lemon zest layer in brightness that keeps every bite lively. A splash of apple cider vinegar ties it all together with just enough tang. Many store-bought tapenades and condiments sneak in mustard as an emulsifier or flavor booster, so making your own is the smartest way to stay in control of what's actually in the jar. The food processor does most of the work in under ten minutes, and the result is a rustic, textured spread — not a smooth paste — that looks genuinely impressive on a board. Torn fresh basil stirred in at the end is optional but absolutely worth it if you have some on hand. Make a batch ahead and keep it in an airtight jar in the fridge; the flavors only get better as they meld.

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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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