Wheat Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this olive tapenade is the kind of condiment that instantly elevates whatever it touches — a charcuterie board, a grilled chicken breast, a simple slice of cucumber. Castelvetrano olives bring a buttery mildness that balances the bold, earthy punch of Kalamatas, while capers and a splash of apple cider vinegar keep every bite lively and sharp. Fresh parsley and thyme round things out with a herby lift that makes the whole spread feel genuinely vibrant rather than heavy. The food processor does most of the work in under a minute, and the goal is a rough, textured paste — rustic and real, not a smooth puree. Since every ingredient here is naturally free of wheat and grain-based additives, there's no label-scanning or substitution stress involved; it's just clean, whole-food cooking from start to finish. A little lemon zest stirred in at the end is optional but genuinely worth it, adding a citrusy brightness that makes the flavors pop. 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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