Bright, briny, and deeply savory, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. The star of the show is the Castelvetrano olive — buttery and mild compared to the more assertive Kalamata — and together they create a spread with real depth and complexity. Capers, fresh parsley, thyme, and a hit of apple cider vinegar round out the flavor, keeping things lively without any one ingredient overpowering the rest. The whole thing comes together in a food processor with just a few quick pulses, so you get a rustic, spreadable texture rather than a smooth paste — which is exactly what you want. Store-bought tapenades can be a minefield of unexpected additives, but this one is made entirely from whole, recognizable ingredients with no grains in sight. Spoon it over grilled chicken, smear it on rice crackers, stir it into pasta, or serve it alongside a cheese board — it's endlessly versatile and keeps beautifully in the fridge.
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Combine the Castelvetrano olives, Kalamata olives, capers, garlic, parsley, and thyme in the bowl of a food processor.
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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