Two kinds of olives — buttery Castelvetrano and briny Kalamata — come together here in a way that's bold, herby, and completely addictive. Fresh parsley, thyme, rosemary, and a hit of lemon zest give the spread a garden-bright lift that store-bought versions simply can't match. A splash of apple cider vinegar cuts through the richness just enough to keep every bite lively and balanced. The food processor does most of the work, and the key is stopping while there's still real texture — you want a rough, rustic spread, not a smooth paste. Slather it on crusty bread, spoon it over grilled fish, or use it as a punchy addition to a cheese board. Optional torn basil stirred in at the end adds a sweet, floral note that takes the whole thing up another level. It stores beautifully in a jar, so making a batch ahead of time is absolutely worth it.
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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.
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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