Soy Free Castelvetrano Olive Tapenade
Bright, briny, 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 — together they create a spread with real complexity. Capers, fresh parsley, thyme, and a hit of apple cider vinegar round out the flavor so every bite feels lively without being sharp or one-note. A quick pulse in the food processor is all it takes, and the rough, chunky texture is exactly what you want — rustic and spreadable, not a smooth paste. Store-bought tapenades can sneak in unexpected additives, but this one is built entirely from whole, recognizable ingredients with no hidden fillers to worry about. Spoon it over grilled fish, smear it on crusty bread, stir it into pasta, or serve it alongside a cheese board — it genuinely works everywhere. 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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