Caffeine 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 — together they create a spread with real complexity and depth. Capers, fresh parsley, thyme, and a hit of lemon zest keep things lively, while a splash of apple cider vinegar ties it all together with just enough brightness. The food processor does most of the work in under a minute, and the goal is a rough, spreadable texture — not a smooth paste — so every bite has something going on. Spoon it over crusty bread, swirl it into pasta, pile it onto a cheese board, or use it as a bold finishing touch on grilled vegetables or fish. Since every ingredient here is naturally free of stimulants, this is a genuinely effortless recipe to enjoy any time of day without a second thought. Make a jar on Sunday and you'll find yourself reaching for it 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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