Pecan Free Garlic-Herb Olive Tapenade
Bright, briny, and loaded with fresh herbs, this garlic-herb 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 in the food processor for a rough, textured paste that's anything but one-dimensional. A hit of lemon zest, apple cider vinegar, and a generous handful of parsley, thyme, and rosemary keep every bite lively and aromatic. The whole thing comes together in just a few pulses, so you're never far from a stunning appetizer or snack. Store-bought tapenades can be a gamble when it comes to hidden add-ins, but this one is made entirely from straightforward pantry and produce staples — no surprises. Spoon it over grilled fish, swirl it into pasta, or pile it onto a charcuterie board and watch it disappear first.
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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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