Whole 30 Garlic-Herb Olive Tapenade
Two kinds of olives — buttery Castelvetrano and bold, briny Kalamata — come together here in a rustic spread that's punchy, herby, and deeply satisfying. Fresh rosemary, thyme, parsley, and a hit of lemon zest give it a brightness that store-bought versions almost never deliver, and a splash of apple cider vinegar ties everything together with just the right amount of tang. The food processor does the heavy lifting, and a few careful pulses keep the texture coarse and interesting rather than turning it into a smooth paste. This is exactly the kind of condiment that makes compliant eating feel genuinely exciting rather than restrictive — no added sugar, no off-plan fillers, just real ingredients doing real work. Spoon it over grilled chicken, spread it on lettuce wraps, or serve it alongside raw vegetables for a snack that feels far more indulgent than it is. The optional torn basil at the end is a small touch that makes a noticeable difference, so don't skip it if you have fresh basil on hand.
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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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