Ginger 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, fruity richness that balances beautifully against the deeper, more intense Kalamata olives, while capers and a splash of apple cider vinegar keep the whole thing lively and sharp. Fresh parsley and thyme add a herby lift that ties it all together without overwhelming the olive-forward flavor. The food processor does most of the work — just a few quick pulses and you have a coarse, spreadable tapenade with real texture and character. Store-bought versions often sneak in unexpected flavor additions or preservatives, so making your own means you know exactly what's in the jar. Spread it over crusty bread, spoon it onto grilled chicken, or stir it into pasta — it's endlessly versatile and comes together in minutes.
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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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