Cashew 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. Capers, fresh parsley, thyme, and a hit of apple cider vinegar layer in sharpness and herbal lift, while good extra-virgin olive oil ties it all together into something silky and spreadable. A quick pulse in the food processor is all it takes — you're aiming for a rough, rustic texture that clings to a cracker or crostini rather than a smooth paste. Store-bought tapenades can be a gamble when you're avoiding tree nuts, since many commercial versions sneak in nut-based oils or are processed on shared equipment. Making it yourself with this straightforward ingredient list means you know exactly what's in the jar. Slather it on toasted bread, stir it into pasta, or spoon it over roasted chicken — it's endlessly versatile and keeps beautifully in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!