Spice 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. The buttery, mild Castelvetrano olives do the heavy lifting here, balanced by the deeper, earthier punch of Kalamata and the sharp pop of capers. Fresh parsley and thyme bring herbal lift without any heat, making this a spread that delivers serious complexity while staying completely free of chiles, pepper, or any warming spices. A splash of apple cider vinegar and a little lemon zest keep things bright and lively, so the flavor never feels flat or one-dimensional. The food processor does most of the work — just a few pulses to get that perfect rough, spreadable texture that clings beautifully to crusty bread or crackers. It comes together in minutes and keeps well in the fridge, so you can make a batch ahead and pull it out whenever you need an effortless appetizer or a bold finishing spread for sandwiches and grain bowls.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!