Rice Free Garlic-Herb Olive Tapenade
Two kinds of olives — buttery Castelvetrano and briny Kalamata — come together with a generous handful of fresh herbs to create a spread that tastes like it came straight from a Mediterranean deli counter. The garlic, rosemary, thyme, and parsley give it serious depth, while a hit of lemon zest and apple cider vinegar keep everything bright and balanced. The food processor does most of the work in under a minute, so you get a beautifully textured, rustic tapenade without much effort at all. Grain-free eating can sometimes feel limiting when it comes to dips and condiments, but this one is naturally built around whole, simple ingredients with absolutely nothing to worry about. Serve it slathered on cucumber rounds, tucked alongside grilled chicken, or spooned over roasted vegetables for an instant flavor upgrade. The optional torn basil at the end is a small touch that makes a surprisingly big difference, so don't skip it if you have fresh basil on hand. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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