BHA & BHT Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano olive tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery green Castelvetrano olives bring a mild, almost fruity richness that balances beautifully against the deeper, more intense Kalamata olives — it's a combination that feels layered and complex without any fuss. Fresh parsley and thyme keep things lively, while a hit of capers and apple cider vinegar add just enough sharpness to cut through the oil. A quick pulse in the food processor is all it takes to bring it together into a rough, spreadable texture that's far more satisfying than anything smooth and uniform. Store-bought tapenades and jarred olive spreads are notorious for containing synthetic preservatives like BHA and BHT to extend shelf life, which makes this from-scratch version such a smart swap. Every ingredient here is whole and recognizable — olives, fresh herbs, garlic, capers, and good extra-virgin olive oil — so you know exactly what you're eating. Spread it over crusty bread, dollop it onto grilled fish, stir it into pasta, or serve it alongside a cheese board and watch it disappear. Once you see how fast it comes together, it'll be a permanent fixture in your fridge.
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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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