Paleo Garlic-Herb Olive Tapenade
Two kinds of olives — buttery Castelvetrano and briny Kalamata — come together with a generous handful of fresh herbs to create a spread that tastes like it belongs on a sun-drenched Mediterranean table. The combination of parsley, thyme, rosemary, and lemon zest gives every bite a bright, aromatic punch that store-bought versions simply can't match. A splash of apple cider vinegar lifts the richness of the olive oil and keeps the whole thing tasting lively rather than heavy. Because this recipe leans entirely on whole, unprocessed ingredients, it fits naturally into a grain-free, legume-free way of eating without any awkward substitutions or workarounds. The food processor does most of the work in just a few quick pulses, leaving you with a rough, textured spread that's far more interesting than anything blended smooth. Serve it alongside raw vegetables, slather it over grilled chicken, or use it as a bold finishing sauce — it's endlessly versatile and keeps well in the fridge for easy snacking all week.
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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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