Vegetarian Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this tapenade is the kind of condiment that makes everything it touches taste more interesting. The star here is the Castelvetrano olive — buttery and mild in a way that balances the punchy depth of Kalamata olives and the sharp pop of capers. Fresh parsley and thyme keep it lively, while a splash of apple cider vinegar and a little lemon zest lift the whole thing so it never feels heavy or one-note. The food processor does the heavy lifting, and a few careful pulses are all it takes to land on that perfect rough, spreadable texture — not a paste, just beautifully chunky. Spread it on crusty bread, dollop it over roasted vegetables, swirl it into pasta, or serve it alongside a cheese board and watch it disappear. Everything in this recipe is naturally plant-based, so there's no swapping or substituting needed — it just works. Make a jar on Sunday and you'll be reaching for it all week.
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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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