Xanthan Gum Free Castelvetrano Olive Tapenade
Bright, buttery Castelvetrano olives are the star here, bringing a mild, almost fruity sweetness that balances beautifully against the briny depth of Kalamata olives and the punchy pop of capers. The result is a rough, spreadable tapenade with real texture — not a smooth paste — so every bite has something going on. Fresh flat-leaf parsley and thyme keep things lively, while a splash of apple cider vinegar and a little lemon zest lift the whole mixture without overpowering the olives. This is exactly the kind of recipe where you want to know every single ingredient going in, and here you do — just whole, real foods pulsed together in a food processor with good extra-virgin olive oil. Many store-bought tapenades and condiments rely on stabilizers and thickeners that can sneak into even the most innocent-looking jar, so making your own is a genuinely smart move. Spread it over crusty bread, spoon it onto grilled fish, tuck it into a sandwich, or serve it alongside a cheese board — it pulls its weight in just about any direction you take it. Make a batch ahead and keep it in the fridge; the flavors only get better as they settle together.
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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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