Chestnut Free Castelvetrano Olive Tapenade
This briny, herb-flecked spread is the kind of thing that disappears fast at any table. Buttery Castelvetrano olives bring a mild, almost fruity sweetness that balances the deeper, saltier punch of Kalamata olives, and the capers add just enough tang to keep every bite interesting. Fresh parsley and thyme lift the whole mixture with a bright, garden-fresh note, while a splash of apple cider vinegar and a hit of lemon zest tie it all together beautifully. 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. Tree nut concerns can make store-bought spreads and dips a minefield, but this one is built entirely from olives, herbs, and pantry staples, so you know exactly what's going in. Slather it on crusty bread, spoon it over grilled fish, or use it as a bold sandwich spread — it works in just about every direction you point it.
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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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