Oats 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, mild Castelvetrano olives balance beautifully against the deeper, more intense Kalamata, while capers and fresh herbs bring a punchy lift that keeps every bite lively. A splash of apple cider vinegar and a hit of lemon zest cut through the richness of the olive oil, rounding out the flavor without overwhelming the natural character of the olives. The whole thing comes together in a food processor with just a few 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 over crusty bread, spoon it alongside grilled fish or roasted vegetables, or use it as a bold finishing touch on a cheese board. Because this recipe is built entirely from whole, naturally grain-free ingredients, there's no need to scan labels or worry about hidden fillers — just fresh, clean flavors from start to finish. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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