Eggless Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery green olives bring a mild, almost fruity richness that balances beautifully against the deeper, more intense Kalamata olives, while capers and a splash of apple cider vinegar keep every bite lively and sharp. Fresh parsley and thyme lift the whole thing with herbal brightness, and a little lemon zest — if you're using it — ties it all together with a citrusy finish. The food processor does the heavy lifting here, and the goal is a rough, spreadable texture rather than a smooth paste, which gives it that rustic, handmade quality you'd find at a good Mediterranean table. Since every ingredient is naturally plant-based and whole, there's nothing to swap or second-guess — just real, clean flavors from start to finish. Spread it on crusty bread, swirl it into pasta, spoon it over roasted vegetables, or serve it alongside a cheese board and watch it disappear.
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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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