Yeast Free Castelvetrano Olive Tapenade
Bright, briny, and deeply savory, this Castelvetrano olive tapenade is the kind of condiment that makes everything it touches taste more interesting. The buttery green Castelvetrano olives bring a mild, almost fruity richness that balances beautifully against the deeper, more intense Kalamata olives — together they create a spread with real complexity. Capers, fresh parsley, and thyme layer in herby, piquant notes, while a splash of apple cider vinegar lifts the whole thing without any fermented yeast products sneaking in. For anyone navigating a yeast-free lifestyle, store-bought tapenades and spreads can be a minefield of hidden additives, but every ingredient here is clean and straightforward. A few pulses in the food processor is all it takes — you're aiming for a rough, spreadable texture, not a smooth paste, so the individual flavors still shine through. Spoon it over grilled chicken, pile it onto crackers, stir it into pasta, or serve it alongside fresh vegetables for an effortless appetizer. Make a jar ahead of time and keep it in the fridge, because once you have it on hand, you'll find yourself reaching for it constantly.
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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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