Wheat Free Garlic-Herb Olive Tapenade
Rich, briny, and bursting with fresh herb flavor, this olive tapenade is the kind of spread that makes any snack board feel instantly elevated. Castelvetrano olives bring a buttery mildness that balances beautifully against the deeper, more robust Kalamata variety, while garlic, rosemary, thyme, and lemon zest layer in complexity without any fuss. A splash of apple cider vinegar ties everything together with just enough brightness to keep it from feeling heavy. The whole thing comes together in a food processor in minutes, landing at that perfect coarse, spreadable texture that clings to crackers or crudités without turning into a paste. Since it's built entirely from olives, fresh herbs, and good olive oil, there's nothing here to second-guess if you're navigating grain sensitivities — no hidden fillers, no starchy thickeners. Serve it alongside gluten-free crackers, slather it onto roasted vegetables, or spoon it over grilled fish for a Mediterranean-inspired finish that feels far more impressive than the effort involved. Tuck a jar in the fridge and you'll find yourself reaching for it all week.
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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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