Shellfish 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 richness that balances the bold, earthy punch of Kalamata, while capers add a sharp little pop that keeps every bite lively. Fresh parsley and thyme lift the whole thing with herbal brightness, and a splash of apple cider vinegar ties it all together with just enough acidity. The food processor does the heavy lifting — a few quick pulses and you've got a rough, spreadable texture that's far more satisfying than anything smooth and homogenous. A touch of lemon zest stirred in at the end is optional but genuinely worth it if you have a lemon on hand. Spread it over crusty bread, swirl it into pasta, or spoon it alongside roasted vegetables — it's endlessly versatile and comes together in minutes with no cooking required.
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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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