Hazelnut Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano tapenade is the kind of thing you'll want to put on absolutely everything — crusty bread, grilled fish, roasted vegetables, or straight off the spoon. The buttery green Castelvetrano olives bring a mild, almost fruity richness that balances the bold, earthy punch of the Kalamata olives beautifully. Capers, fresh parsley, and thyme layer in herby complexity, while a splash of apple cider vinegar and a hit of lemon zest keep the whole spread tasting lively and bright. The food processor does the heavy lifting here — just a few quick pulses and you've got a rustic, spreadable texture that's far more interesting than anything you'd find in a jar at the store. Store-bought tapenades and olive spreads can sometimes hide unexpected add-ins, so making it yourself from scratch means you know exactly what's in the bowl. This recipe keeps it clean and simple: real olives, good olive oil, fresh herbs, and nothing else you didn't put there. Make a batch, stash it in the fridge, and watch it disappear faster than you expected.
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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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