Turmeric Free Garlic-Herb Olive Tapenade
This briny, herbaceous spread is the kind of thing you make once and then find yourself putting on absolutely everything. Two varieties of olives — buttery Castelvetrano and bold Kalamata — come together with garlic, lemon zest, and a generous handful of fresh herbs for a tapenade that tastes like it came from a good Mediterranean deli. A splash of apple cider vinegar lifts the whole thing and keeps the flavors bright without overpowering the olives. The food processor does most of the work in under a minute, and you're left with a rough, textured spread that's far more interesting than anything smooth and uniform. For anyone navigating anti-inflammatory spice restrictions, this recipe is naturally free of the usual suspects — no hidden blends, no curry-adjacent seasonings, just clean, whole ingredients you can verify at a glance. Serve it on crusty bread, spoon it over grilled fish, or tuck it into a sandwich with roasted vegetables. A torn basil leaf stirred in at the end is optional, but it adds a lovely floral note that makes the whole jar feel a little more special.
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!