Briny, herbaceous, and deeply savory, this olive spread is the kind of thing you'll want to put on absolutely everything — crusty bread, roasted vegetables, grilled chicken, or a simple cheese board. Two varieties of olives bring different flavor profiles to the mix: buttery Castelvetrano olives mellow out the bold, tangy punch of Kalamatas, creating a balance that feels genuinely restaurant-worthy. Fresh parsley, thyme, rosemary, and lemon zest layer in brightness and complexity, while a splash of apple cider vinegar ties it all together with a subtle lift. For anyone managing a nickel sensitivity, spreads and condiments can be a minefield — many store-bought versions sneak in ingredients like whole grains, seeds, or legumes that push nickel levels higher than you'd expect. This recipe keeps things clean and focused, relying on fresh herbs, quality olives, and good olive oil with no hidden problem ingredients. The food processor does most of the work, and the whole thing comes together in just a few pulses — no cooking required. Keep a jar of it in the fridge and you'll have a flavorful, fuss-free topping ready whenever you need it.
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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.
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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