Red Meat Allergy Friendly Garlic-Herb Olive Tapenade
This briny, herb-forward spread is the kind of thing you make once and then find yourself putting on absolutely everything. Buttery Castelvetrano olives and bold Kalamatas come together with fresh rosemary, thyme, parsley, and a bright hit of lemon zest for a tapenade that tastes like it came straight from a Mediterranean kitchen. A splash of apple cider vinegar lifts the whole mixture and keeps the flavors lively without overpowering the olives. The food processor does most of the work — just a few quick pulses and you've got a rough, textured spread that's far more interesting than anything from a jar. Since this recipe is entirely plant-based and built around whole, simple ingredients, it's naturally free from the animal proteins that can be a concern for anyone managing a red meat sensitivity. Serve it on crusty bread, spoon it over roasted vegetables, or use it as a dip — it's endlessly versatile and genuinely hard to stop eating.
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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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