Pork Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Buttery Castelvetrano olives bring a mild, almost fruity sweetness that balances the bold, earthy punch of Kalamata, while capers and a splash of apple cider vinegar keep every bite lively and sharp. Fresh parsley and thyme lift the whole thing with herbal brightness, and a hit of lemon zest ties it all together beautifully. The food processor does the heavy lifting in just a handful of pulses — you're aiming for a rough, spreadable texture, not a smooth paste, so it still has real character and body. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's no label-reading stress, just good, honest pantry staples. Spread it over crusty bread, swirl it into pasta, spoon it onto roasted vegetables, or serve it alongside cheese — it's endlessly versatile. Make a jar ahead of time and keep it in the fridge, because once you have it on hand, you'll find yourself reaching for it constantly.
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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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