Emulsifier 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. Castelvetrano olives bring a buttery, mild sweetness that balances the bold punch of Kalamatas, while capers and fresh herbs keep every bite lively. A splash of apple cider vinegar and a hit of lemon zest lift the whole thing without overwhelming the natural richness of the olives. Store-bought spreads and condiments are notorious for sneaking in lecithins, polysorbates, and other emulsifying agents that have no business being in a simple olive spread. This recipe skips all of that entirely — the texture comes together naturally through a few careful pulses in the food processor, with good extra-virgin olive oil doing the work of binding everything into a rough, spreadable consistency. No additives, no shortcuts, just real ingredients. It comes together in minutes and keeps well in the fridge, making it an easy go-to for crackers, crusty bread, grilled proteins, or a quick pasta sauce in a pinch. Once you taste how clean and vibrant a truly additive-free tapenade can be, the jarred versions are going to be a hard sell.
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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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