Xanthan Gum Free Garlic-Herb Olive Tapenade
Two varieties of olives — buttery Castelvetrano and briny Kalamata — come together with a generous handful of fresh herbs to create a spread that tastes like it came straight from a Mediterranean table. The garlic, lemon zest, and apple cider vinegar add just enough brightness to balance the richness of the olives and extra-virgin olive oil, making every bite feel layered and alive. A food processor does most of the work, and a few careful pulses keep the texture rustic and satisfying rather than turning it into a smooth paste. Many store-bought tapenades and condiments sneak in stabilizers and thickeners that can be hard to spot on a label, so making your own is a genuinely smart move. This recipe relies entirely on whole, recognizable ingredients — nothing processed, nothing added to bind or bulk it up — so you get pure, clean flavor without any of that concern. Optional torn basil stirred in at the end adds a fragrant, peppery finish that takes it over the top. Spoon it over crusty bread, swirl it into pasta, or serve it alongside roasted vegetables for an effortlessly impressive addition to any meal.
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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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