Peanut Free Garlic-Herb Olive Tapenade
Briny, herby, and deeply savory, this olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Two varieties of olives — buttery Castelvetrano and bold Kalamata — come together with fresh rosemary, thyme, parsley, and a bright hit of lemon zest for a flavor that's complex without being fussy. A splash of apple cider vinegar lifts everything, while good extra-virgin olive oil pulls it all into a rough, spreadable texture that still has real character and bite. The whole thing comes together in a food processor with just a few pulses, so you're never more than five minutes away from an impressive appetizer. Store-bought tapenades can be a gamble when it comes to shared production lines and unexpected additives, but making it yourself means you know exactly what's in the jar. Serve it alongside cheese, smear it on sandwiches, or toss it through warm pasta — it's endlessly versatile and keeps beautifully in the fridge.
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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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