Vegan Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. The buttery, mild Castelvetrano olives do the heavy lifting here, balanced by the deeper, earthier punch of Kalamata olives and the sharp pop of capers. Fresh parsley and thyme keep everything tasting vibrant and herbaceous rather than just salty. A splash of apple cider vinegar and a hit of lemon zest lift the whole thing, cutting through the richness of the extra-virgin olive oil in the best possible way. The food processor does most of the work in under a minute — just pulse until it's rough and spreadable, not a paste, because that rustic texture is exactly what makes it so satisfying to eat. Everything in this recipe is naturally plant-based, so there's no swapping or substituting needed — it's just good, honest food. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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