Chicken 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 Castelvetranos 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 herbaceous and tangy notes that keep every bite lively. A quick pulse in the food processor is all it takes to bring it together, and the rough, spreadable texture is far more satisfying than anything smooth or overly blended. A little lemon zest stirred in at the end lifts the whole thing and makes it feel genuinely fresh. Spoon it over crusty bread, stir it into pasta, or use it as a bold finishing sauce — it's endlessly versatile and completely plant-based by nature, so there's no need to swap or substitute a single thing.
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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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