Gelatin 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, thyme, and a hit of apple cider vinegar layer in sharpness and herbal lift, while good extra-virgin olive oil pulls it all together into something silky and spreadable. A quick pulse in the food processor is all it takes — the goal is a rough, textured consistency that clings to a cracker or crostini without turning into mush. Because every ingredient here is a whole, recognizable food, there's nothing hidden to worry about — no thickeners, no stabilizers, nothing that doesn't belong. It keeps beautifully in the fridge, so you can make a jar ahead and have it ready whenever guests arrive or a snack craving strikes. Pile it onto toasted bread, stir it into pasta, or spoon it over roasted vegetables — honestly, the uses are almost endless.
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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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