Pistachio Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery green olives bring a mild, almost fruity richness that balances beautifully against the deeper, more intense Kalamata olives underneath. Capers, fresh parsley, thyme, and a hit of apple cider vinegar layer in complexity without any fuss — just a food processor and a few quick pulses. The texture lands in that perfect rough-and-spreadable zone, so it clings to crusty bread, brightens a cheese board, or works as a bold finishing spoon over grilled fish or roasted vegetables. Store-bought tapenades can be a gamble when you're scanning labels for unwanted nuts, but every ingredient here is straightforward and easy to verify. A little lemon zest stirred in at the end lifts the whole thing and makes it feel genuinely restaurant-worthy. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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