Tree Nut 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 you'd order at a Mediterranean bistro. Two varieties of olives — buttery Castelvetrano and bold Kalamata — are pulsed together with fresh parsley, thyme, rosemary, and lemon zest for a flavor that's layered and bright all at once. A splash of apple cider vinegar lifts everything and keeps the richness of the olive oil in check. The food processor does most of the work, and the whole thing comes together in just a few pulses — you're aiming for a rough, textured spread, not a smooth paste, so it's genuinely hard to overdo it. Store-bought tapenades can sometimes sneak in pine nuts or other tree nuts as a filler or flavor booster, but this recipe keeps things clean with nothing but olives, fresh herbs, garlic, and good oil. Torn fresh basil stirred in at the end is an optional touch that adds a little sweetness and makes it feel even more special. Serve it as a dip, spread it on sandwiches, or spoon it over grilled chicken — it's endlessly versatile and keeps beautifully in the fridge.

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