Legume Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery green 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 and depth. Capers and a splash of apple cider vinegar cut through the richness with just enough tang, while fresh parsley and thyme keep the whole thing tasting vibrant and alive. A hit of lemon zest at the end is optional but genuinely worth it. The food processor does the heavy lifting here — a few quick pulses and you have a rough, spreadable texture that's far more interesting than anything smooth. Since every ingredient in this recipe is naturally free of legumes, there's no need to scrutinize labels or swap anything out — just grab your olives and go. Pile it onto crusty bread, spoon it over grilled chicken, or use it as a punchy finishing sauce for roasted vegetables.
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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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