Tree Nut Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this olive tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled fish, roasted vegetables, or a simple cheese board. The combination of buttery Castelvetrano olives and bold Kalamata olives creates a layered, complex flavor that feels far more impressive than the effort involved. Fresh parsley and thyme keep things lively, while capers and a splash of apple cider vinegar add just enough sharpness to cut through the richness of the olive oil. A hint of lemon zest, if you choose to use it, brightens the whole thing beautifully. The food processor does most of the work — a few quick pulses and you have a rough, spreadable texture that's far more interesting than anything smooth and uniform. Store-bought tapenades can sometimes sneak in unexpected ingredients, but this one is made entirely from pantry staples and fresh herbs, so you know exactly what's in the jar. Make a batch ahead of time and keep it in the fridge; the flavors only get better as they meld together.
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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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