Sesame Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery Castelvetrano olives bring a mild, almost fruity richness that balances the punchy depth of the Kalamatas, while capers and a splash of apple cider vinegar keep things lively and sharp. Fresh parsley and thyme lift the whole mixture with a herby brightness that dried herbs simply can't replicate. A quick pulse in the food processor is all it takes — the goal is a rough, spreadable texture with real character, not a smooth paste that loses all its personality. Store-bought versions often sneak in unexpected additives or oils, so making your own means you know exactly what's going in the jar. Spread it over crusty bread, swirl it into pasta, spoon it alongside grilled fish, or use it as a bold base for a cheese board — it's endlessly versatile and comes together in minutes.
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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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