Mustard Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. 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 everything tasting vibrant and herbaceous rather than heavy. A splash of apple cider vinegar and a little lemon zest lift the whole thing, cutting through the richness of the extra-virgin olive oil just enough to keep you reaching for another bite. Many store-bought tapenades and condiment-style spreads sneak in mustard as an emulsifier or flavor booster, so making your own from scratch is the cleanest way to enjoy this Mediterranean classic without any guesswork. The food processor does most of the work in under five minutes, and the result is a rough, rustic spread with real texture — not a smooth, featureless paste. Make a jar ahead of time and keep it in the fridge; the flavors only get better as they meld together.
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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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