Mushroom Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery, mild Castelvetrano olives do the heavy lifting here, balanced by the deeper, more intense flavor of Kalamata olives and the punchy saltiness of capers. Fresh parsley and thyme keep things lively, while a splash of apple cider vinegar and a hit of lemon zest cut through the richness just enough to make it completely addictive. The food processor does most of the work — a few quick pulses and you have a rough, spreadable texture that's far more satisfying than anything smooth and uniform. Many store-bought tapenades sneak in mushroom-based umami boosters or dried fungi to deepen flavor, so making it from scratch means you know exactly what's in the jar. Spread it over crusty bread, swirl it into pasta, or spoon it alongside roasted vegetables — it's endlessly versatile and keeps well in the fridge for easy snacking all week.
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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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