Oats Free Garlic-Herb Olive Tapenade
Rich, briny, and bursting with fresh herb flavor, this olive tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, roasted vegetables, grilled proteins, or a simple cheese board. Two varieties of olives, Castelvetrano and Kalamata, bring a beautiful contrast of buttery mildness and deep savory punch, while garlic, thyme, rosemary, parsley, and lemon zest layer in brightness that keeps every bite interesting. A splash of apple cider vinegar ties it all together with just enough acidity to cut through the richness of the olive oil. The whole thing comes together in a food processor in minutes, pulsed to a rough, textured spread that feels far more impressive than the effort involved. Every single ingredient here is naturally free of grains and cereals, so there's no need to scrutinize labels or worry about hidden fillers that sometimes sneak into store-bought versions. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it only gets better as the flavors meld overnight.
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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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