Capsaicin Free Castelvetrano Olive Tapenade
Briny, herby, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. The combination of buttery Castelvetrano olives and bold Kalamata olives creates a layered depth of flavor, while capers, fresh parsley, and thyme keep things bright and aromatic. A splash of apple cider vinegar and a hit of lemon zest lift the whole thing without any heat, making it a genuinely satisfying spread for anyone who needs to avoid capsaicin entirely. So many store-bought tapenades and Mediterranean condiments sneak in chili flakes or spiced oils, which means label-reading becomes a whole project — this version keeps things clean and flavorful without any of that. The food processor does the heavy lifting in just a few quick pulses, landing on a rough, spreadable texture that's far more interesting than a smooth paste. Pile it onto crusty bread, swirl it into pasta, spoon it over roasted vegetables, or serve it alongside cheese — it's endlessly versatile and genuinely hard to stop eating.
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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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