Seeds Free Garlic-Herb Olive Tapenade
Briny, herby, and deeply savory, this 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 genuinely addictive. A splash of apple cider vinegar lifts everything just enough to keep it from feeling heavy. The whole thing comes together in a food processor with just a few quick pulses, so you get that satisfying rustic texture without turning it into a paste. For anyone navigating a seeds-free lifestyle, store-bought tapenades and condiments can be a minefield of hidden sesame or other seed-derived ingredients — this recipe keeps things clean with nothing but olives, fresh herbs, garlic, and good olive oil. Tear in a little fresh basil at the end if you have it, and you've got a spread that works beautifully on a charcuterie board, tossed through warm pasta, or spooned over roasted vegetables.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!