Skip to main content
FREE DINNER EBOOK! Get your copy!

Castelvetrano Olive Tapenade Recipe

This green olive tapenade is made with buttery Castelvetrano olives, loads of fresh herbs, lemon zest, garlic, and Aleppo chili flakes bathed in extra virgin olive oil. Your focaccia bread will thank you.

4.8 from 149 votes
20 mins
Total Time
3
cups
Jump to Recipe
Castelvetrano Olive Tapenade

How to Make the Best Castelvetrano Olive Tapenade

This vibrant Castelvetrano olive tapenade is a showstopper appetizer that comes together in just 20 minutes with no cooking required. The buttery, mild flavor of Castelvetrano olives makes this tapenade irresistibly smooth and rich, while fresh herbs, bright lemon zest, and a touch of Aleppo chili add layers of flavor that keep you coming back for more.

Unlike traditional tapenades made with briny kalamata olives, this version celebrates the sweeter, more delicate character of Castelvetrano olives. The generous amount of extra virgin olive oil creates a luscious texture perfect for dipping crusty bread or spreading on crostini. It’s the kind of elegant appetizer that looks like you spent hours in the kitchen but is secretly effortless.

Serve this tapenade at your next gathering alongside warm focaccia, toasted baguette slices, or an assortment of crackers. It also makes a wonderful topping for grilled fish or chicken, or toss it with pasta for a quick weeknight dinner.

Castelvetrano Olive Tapenade

Castelvetrano Olive Tapenade

This green olive tapenade is made with buttery Castelvetrano olives, loads of fresh herbs, lemon zest, garlic, and Aleppo chili flakes bathed in extra virgin olive oil. Your focaccia bread will thank you.

4.8 from 149 votes
CourseAppetizer
CuisineAmerican
Keywordgreen olive relish, olive tapenade, olive chimichurri, castelvetrano olives, olive dip, olive spread, olive appetizer
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings3 cups
Calories197kcal
AuthorAlex Raeburn
Prevent your screen from going dark

Ingredients

Olive Tapenade

Instructions

Prepare the Tapenade

  1. Drain the olives and chop them. You can slice them for a nicer presentation, or chop them smaller. If in a hurry, lightly pulse them in a food processor. Slicing takes only 10 minutes and looks best.
  2. Place the sliced olives in a medium bowl and add garlic, fresh herbs, lemon zest, oregano, olive oil, a generous pinch of salt, fresh cracked pepper, and chili flakes. Add 1 teaspoon red wine vinegar and give a good mix.
  3. Taste and adjust. Add more garlic if you like (you want to taste the garlic without it being overpowering) and adjust salt, pepper, chili flakes, and vinegar to taste.
  4. Serve as an appetizer in a wide, shallow bowl with focaccia bread, bruschetta, or crackers.

Notes

  • Use a mix of basil, cilantro, and Italian parsley for the best flavor, or choose your two favorites.
  • Start with one garlic clove and add more to taste—the garlic should be present but not overpowering.
  • Aleppo chili flakes have a mild, fruity heat. Red pepper flakes work as a substitute but are spicier.
  • This tapenade can be made ahead and stored in the refrigerator for up to a week. Bring to room temperature before serving.
Jump to Recipe