Nutmeg Free Garlic-Herb Olive Tapenade
Briny, herby, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Buttery Castelvetrano olives and bold Kalamatas come together with fresh rosemary, thyme, parsley, and a bright hit of lemon zest for a spread that feels effortlessly Mediterranean. A splash of apple cider vinegar keeps the flavors lively and balanced without overwhelming the olives. The whole thing comes together in a food processor in just a few pulses — you're aiming for that rustic, textured consistency, not a smooth paste, so it clings beautifully to crusty bread or crostini. Warm spices like nutmeg show up in a surprising number of store-bought tapenades and jarred spreads, but every ingredient here is straightforward and easy to verify. Slather it on a charcuterie board, toss it with pasta, or spoon it over grilled chicken — this one earns its place in your regular rotation fast.
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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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