Rice Free Castelvetrano Olive Tapenade
Briny, herby, 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 — it's a combination that feels far more complex than the effort involved. A handful of capers, fresh garlic, parsley, and thyme round out the flavor, while a splash of apple cider vinegar and a little lemon zest keep things bright and lively. The food processor does the heavy lifting here — just a few quick pulses and you've got a rough, spreadable texture that clings perfectly to crusty bread, roasted vegetables, or grilled proteins. Since every ingredient in this recipe is naturally grain-free, there's zero guesswork about what's hiding in the jar — no fillers, no starchy thickeners, just real whole ingredients. Make a batch ahead of time and keep it in the fridge; the flavors only deepen as it sits.
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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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