Latex Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Buttery Castelvetrano olives bring a mild, almost fruity sweetness that balances the bold punch of Kalamata olives and capers, while fresh parsley and thyme keep the whole thing tasting alive and herbaceous. A splash of apple cider vinegar and a drizzle of good extra-virgin olive oil tie it all together into something that's genuinely greater than the sum of its parts. The food processor does the heavy lifting — just a few quick pulses and you land on that perfect rough, spreadable texture that clings to a cracker or a slice of crusty bread without turning into mush. For anyone navigating latex sensitivities, this recipe is a clean, whole-ingredient win: every component here is straightforward and naturally free of the common culprits that can make store-bought spreads a gamble. It comes together in minutes and keeps beautifully in the fridge, so you can make a batch ahead and have something genuinely impressive ready to pull out whenever guests arrive.
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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)
Can be omittedlemon zest
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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