Paraben Free Garlic-Herb Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

4.7

(16)

Rich, briny, and bursting with garden-fresh herbs, 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, mild sweetness that balances beautifully against the deeper, more intense Kalamata olives, while garlic, thyme, rosemary, and parsley layer in bold, aromatic flavor. A hit of lemon zest and a splash of apple cider vinegar brighten everything up and keep the whole thing tasting lively and fresh. Every ingredient here is whole and recognizable — no preservatives, no synthetic additives, just real food pulsed together in a food processor. That matters a lot when you're navigating products that often sneak in chemical preservatives under names that are easy to overlook on a label. The rough, textured consistency means it clings perfectly to whatever you're spreading it on, and the optional torn basil at the end adds a fragrant, summery finish. Make a jar on the weekend and you'll find yourself reaching for it all week long.

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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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