Cinnamon 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, and thyme add a punchy herbal lift, while a splash of apple cider vinegar keeps the whole thing lively and bright. A quick pulse in the food processor is all it takes — the goal is a rough, spreadable texture that still has character, not a smooth paste. Many jarred tapenades sneak in unexpected spices or blended seasonings, so making it from scratch means you know exactly what's in the bowl. Spoon it over crusty bread, stir it into pasta, pile it onto a cheese board, or use it as a bold finishing touch on roasted vegetables. It keeps well in the fridge, so a single batch can quietly upgrade your meals 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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