Gluten 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, mild Castelvetrano olives balance beautifully against the deeper, more intense Kalamata variety, while capers and fresh herbs add a punchy, garden-fresh lift. A splash of apple cider vinegar and a hit of lemon zest keep the whole thing tasting alive and vibrant rather than heavy. The food processor does most of the work in under a minute — just pulse until you hit that perfect rough, spreadable texture and you're done. Since every ingredient here is naturally free from gluten, there's no swapping or substituting required, which makes this an effortless win for anyone navigating grain-free eating. Spread it over rice crackers, spoon it onto grilled chicken, stir it into pasta, or serve it alongside a cheese board — it genuinely goes with almost everything. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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