Pork Free Garlic-Herb Olive Tapenade

This briny, herb-forward spread is the kind of thing that disappears fast at any gathering — rich with the buttery sweetness of Castelvetrano olives balanced against the deeper, more robust Kalamata variety. Fresh rosemary, thyme, parsley, and a hit of lemon zest make every bite feel bright and aromatic, while a splash of apple cider vinegar adds just enough edge to keep things interesting. The whole thing comes together in a food processor in minutes, pulsed to a rough, textured consistency that clings beautifully to crusty bread, crackers, or crudités. Because this recipe is built entirely around olives, fresh herbs, garlic, and good olive oil, it's naturally free of any pork-derived ingredients — no hidden anchovies, no cured meat additions, nothing to second-guess on the label. Store-bought tapenades can sometimes sneak in unexpected extras, so making your own means you know exactly what's in the jar. Tear in a few fresh basil leaves at the end if you have them — it's optional, but it adds a lovely floral note that takes the whole spread up a notch. Make a batch ahead of time and keep it in an airtight jar in the fridge; the flavors only deepen as it sits.

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