Turkey Free Garlic-Herb Olive Tapenade
Rich, briny, and bursting with fresh herb flavor, this olive tapenade is the kind of spread that instantly elevates any table. Buttery Castelvetrano olives balance the deeper, more robust Kalamata variety, while garlic, rosemary, thyme, and parsley layer in an herby complexity that tastes like it took far more effort than it actually did. A splash of apple cider vinegar and a hit of fresh lemon zest brighten everything up, keeping the spread lively rather than heavy. The whole thing comes together in a food processor with just a few rounds of pulsing — no cooking required, and no animal-derived ingredients anywhere in sight. It's completely plant-based by nature, so there's zero guesswork about what's in it. Serve it slathered on crusty bread, spooned over roasted vegetables, or alongside a cheese board for a crowd-pleasing appetizer that disappears fast. Tear in a few fresh basil leaves right before serving if you want an extra layer of brightness.
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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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