Turmeric 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 green Castelvetranos bring a mild, almost fruity richness that balances beautifully against the deeper, more intense Kalamata olives, while capers and apple cider vinegar cut through with just the right amount of tang. Fresh parsley and thyme keep it lively and herbaceous without overwhelming the olive flavor that should really be the star here. The whole thing comes together in a food processor with just a few pulses — you're aiming for a rough, spreadable texture, not a smooth paste, and that rustic quality is exactly what makes it so good. Spread it on crusty bread, spoon it over grilled fish or chicken, or use it as a bold base for a cheese board. Many jarred tapenades sneak in unexpected spice blends or preservatives, so making your own means you know exactly what's in it — just clean, whole ingredients with nothing to second-guess. A little lemon zest stirred in at the end is optional but genuinely worth it.
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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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