Walnut Free Castelvetrano Olive Tapenade
Bright, briny, and impossibly easy to pull together, this 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, balancing out the deeper, saltier punch of the Kalamatas for a spread that feels layered and complex without any fuss. Capers, fresh parsley, thyme, and a hit of apple cider vinegar round things out with just enough acidity to keep every bite lively. A few pulses in the food processor is all it takes — you're going for that rustic, rough-chopped texture that clings beautifully to a cracker or a thick slice of crusty bread. Many store-bought tapenades sneak in nuts as a filler or flavor booster, so making your own from scratch means you know exactly what's in the jar. Finish it with a little lemon zest if you want an extra pop of brightness, then drizzle on more olive oil to taste. It keeps well in the fridge, which means you're only ever minutes away from an effortless appetizer or a seriously good sandwich upgrade.
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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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