Macadamia 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, almost fruity richness that balances beautifully against the deeper, earthier punch of Kalamata olives and the sharp pop of capers. Fresh parsley and thyme keep it lively, while a splash of apple cider vinegar and a hint of lemon zest cut through the salt and fat with just enough brightness. The whole thing comes together in a food processor with a few quick pulses — you're aiming for a rough, spreadable texture, not a smooth paste, and that rustic quality is exactly what makes it so good. Spread it on crusty bread, spoon it over grilled fish or chicken, or stir it into pasta for an instant weeknight upgrade. Every ingredient here is straightforward and naturally tree-nut-free, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. Make a jar, keep 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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