Peanut 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 variety, while capers and fresh herbs add a punchy, herbaceous lift. A splash of apple cider vinegar and a hit of lemon zest keep the whole thing tasting vibrant and alive rather than heavy or one-note. The food processor does most of the work — just a few quick pulses and you have a rustic, spreadable texture that clings perfectly to crusty bread, crackers, or roasted vegetables. Because every ingredient here is whole, fresh, and naturally plant-based, there's no need to scan labels for hidden allergens or worry about shared-facility warnings. It comes together in minutes and keeps well in the fridge, so you can make a batch ahead and have something genuinely impressive ready whenever guests arrive — or whenever you just want to upgrade a weeknight snack board.
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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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