Low Sugar Castelvetrano Olive Tapenade
Briny, herby, and deeply savory, this Castelvetrano tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery green olives bring a mild, almost fruity richness that balances beautifully against the deeper, more intense Kalamata olives and the punchy pop of capers. A handful of fresh parsley and thyme keep it bright, while a splash of apple cider vinegar and a little lemon zest lift the whole thing without any sweetness needed — because none belongs here. Store-bought tapenades can quietly sneak in added sugars through sweetened vinegars or flavor enhancers, so making your own with these straightforward ingredients puts you fully in control. The food processor does most of the work in under five minutes, and the result is a rough, spreadable texture that clings perfectly to crusty bread, crackers, or roasted vegetables. It keeps well in the fridge, so a batch made today pays off all week long.
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Learn more →Ingredients
8 servings
- 1 cup pitted castelvetrano olives
- ½ cup pitted kalamata olives
- 2 tbsp capers, drained and rinsed
- 2 cloves garlic, roughly chopped
- 3 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tsp apple cider vinegar
- 3 tbsp extra-virgin olive oil, plus more to taste
- ¼ tsp fine sea salt, or to taste
- 1 tsp lemon zest (optional)
Instructions
- 1
Combine the Castelvetrano olives, Kalamata olives, capers, garlic, parsley, and thyme in the bowl of a food processor.
- 2
Pulse 8–10 times, until the mixture is coarsely chopped and no large olive pieces remain — the texture should be rough and spreadable, not a smooth paste.
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