Soy Free Garlic-Herb Olive Tapenade
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 — come together with fresh parsley, thyme, rosemary, and a bright hit of lemon zest for a spread that feels genuinely restaurant-worthy. A splash of apple cider vinegar keeps the flavors lively and balanced, while good extra-virgin olive oil ties it all into a rough, scoopable texture that's far more satisfying than anything smooth and uniform. The food processor does most of the work in just a few quick pulses, so you're not standing over a cutting board for long. Store-bought tapenades and spreads can be sneaky about hidden additives, but every ingredient here is clean, whole, and easy to verify at a glance. Pile it onto crusty bread, spoon it over grilled chicken, or stir it into pasta — this one earns its place in regular rotation fast.
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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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