Paleo Castelvetrano Olive Tapenade
Bright, briny, and impossibly easy to pull together, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery, mild flavor of Castelvetrano olives does the heavy lifting here, balanced by the deeper, more robust notes of Kalamata and the sharp pop of capers. Fresh parsley and thyme keep things herbaceous and vibrant, while a splash of apple cider vinegar and a hit of lemon zest lift the whole mixture without any added sugar or processed ingredients. Everything is whole-food and ingredient-clean, so there's nothing to second-guess — just real, recognizable flavors working together beautifully. A few pulses in the food processor is all it takes to land on that perfect rough, spreadable texture that clings to vegetables, grilled meats, or lettuce wraps without turning into a muddy paste. 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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