Brazil Nut 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 keeps every bite complex without being overwhelming. Fresh parsley and thyme lift the whole thing with herbal brightness, while capers and a splash of apple cider vinegar add just enough sharpness to cut through the olive oil. A little lemon zest stirred in at the end is optional but genuinely worth it. The food processor does the heavy lifting here — a few quick pulses and you've got a rough, spreadable texture that's far more satisfying than anything smooth and uniform. Every single ingredient in this recipe is naturally free from tree nut concerns, so there's no label-scanning or substitution anxiety involved — just good, honest pantry staples. Spread it on crusty bread, spoon it over grilled fish, or stir it into pasta for an instant weeknight upgrade.
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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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