Vegetarian Garlic-Herb Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

4.7

(16)

Two types of olives — buttery Castelvetrano and briny Kalamata — come together here for a tapenade that's bold, herby, and completely addictive. A generous handful of fresh parsley, thyme, rosemary, and lemon zest gives it a garden-bright lift that store-bought versions simply can't match. The food processor does most of the work, and a few careful pulses keep the texture rustic and chunky rather than turning it into a smooth paste. A splash of apple cider vinegar cuts through the richness of the olive oil and ties all those savory flavors together beautifully. Torn fresh basil stirred in at the end is optional, but it adds a sweet, aromatic finish that really elevates the whole thing. Spread it over crusty bread, dollop it onto roasted vegetables, or serve it alongside a cheese board — it works effortlessly in any direction you take it.

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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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