Pistachio Free Garlic-Herb Olive Tapenade
Briny, herby, and deeply savory, 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 with fresh parsley, thyme, rosemary, and a bright hit of lemon zest for a flavor that's layered and complex without being fussy. A splash of apple cider vinegar lifts everything, keeping the richness of the olive oil in check. The food processor does most of the work in under a minute, and you're left with a rustic, textured spread that looks like it came from a fancy charcuterie board. Store-bought tapenades can be a minefield if you're avoiding tree nuts, since pistachios and other nuts often sneak into commercial versions as filler or garnish — here, every ingredient is straightforward and easy to verify. Optional torn basil at the end adds a fresh, summery note that takes it somewhere even better. Serve it as a dip, swirl it into pasta, or spoon it over roasted chicken for an instant upgrade.
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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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