Briny, herby, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Two varieties of olives — buttery Castelvetrano and bold Kalamata — get pulsed together with fresh parsley, thyme, rosemary, and lemon zest for a spread that's layered with flavor without being fussy. A splash of apple cider vinegar lifts the whole thing and keeps it bright, while good extra-virgin olive oil brings it all together into a rough, scoopable texture that's far more satisfying than anything smooth. The food processor does most of the work in under a minute, so you're really just a few pulses away from something that tastes like it came from a specialty deli. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients — every component is whole, fresh, and straightforward. Serve it slathered on gluten-free crackers, spooned over roasted vegetables, or tucked alongside grilled chicken for an easy, crowd-pleasing addition to any spread. Torn fresh basil stirred in at the end is optional, but highly recommended if you have it on hand.
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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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