Pecan Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano olive tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled fish, roasted vegetables, or a simple cheese board. The buttery, mild Castelvetrano olives do the heavy lifting here, balanced by the deeper, more intense Kalamata olives and the punchy pop 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 every bite feel clean and bright. The whole thing comes together in a food processor with just a few quick pulses, so you get a beautifully rustic, spreadable texture without turning it into a paste. Store-bought tapenades can be a gamble when it comes to hidden additives or unexpected mix-ins, but this one is made entirely from straightforward pantry and produce staples — no surprises. It keeps well in the fridge in an airtight jar, which means you can make a batch ahead and have something genuinely impressive ready to go whenever you need it.
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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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