PCOS Friendly Garlic-Herb Olive Tapenade
This briny, herb-forward spread is the kind of thing you'll want to keep in the fridge at all times. Two varieties of olives — buttery Castelvetrano and bold Kalamata — come together with garlic, lemon zest, and a generous handful of fresh herbs for a flavor that feels far more impressive than the effort involved. A splash of apple cider vinegar brightens everything up and adds a subtle tang that keeps each bite lively. For anyone managing hormonal health through diet, this tapenade checks a lot of boxes: it's built around extra-virgin olive oil and whole, minimally processed ingredients that support an anti-inflammatory way of eating. The food processor does most of the work, and the rough, textured finish means it clings beautifully to whatever you're spreading it on — crackers, crudités, grilled chicken, or a thick slice of sourdough. Fresh basil stirred in at the end is optional but genuinely worth it if you have it on hand. Make a jar on Sunday and you'll find yourself reaching for it 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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