Turkey Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano 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, more intense Kalamata olives and the punchy saltiness of capers. Fresh parsley and thyme keep it lively, while a splash of apple cider vinegar and a hit of lemon zest cut through the richness just enough to keep you reaching for more. The whole thing comes together in a food processor with just a few pulses — you're after a rough, spreadable texture, not a smooth paste, so it's nearly impossible to mess up. Spread it over crusty bread, swirl it into pasta, or spoon it alongside roasted vegetables for an instant upgrade. Since every ingredient here is plant-based and naturally free from poultry of any kind, there's zero guesswork about what's in the jar. Make a batch, stash it in the fridge, and watch it disappear faster than you expected.
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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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