Coconut Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery, mild Castelvetrano olives do the heavy lifting here, balanced by the deeper, more assertive Kalamata olives and the sharp pop of capers. Fresh parsley and thyme keep it lively, while a splash of apple cider vinegar and a little lemon zest cut through the richness of the extra-virgin olive oil. The whole thing comes together in a food processor in just a few pulses — you're aiming for that rustic, coarsely chopped texture that clings to a cracker or soaks into a slice of crusty bread. Every ingredient in this recipe is naturally free from coconut and coconut-derived additives, so there's no label-scanning required. Spread it over crostini, stir it into pasta, or spoon it alongside roasted vegetables — it's endlessly versatile and keeps well in the fridge for easy entertaining.
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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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