AIP Friendly Basil & Olive Tapenade
Rich, briny, and fragrant with fresh herbs, this olive spread is the kind of thing you'll want to put on absolutely everything. Two types of olives — deep, fruity Kalamatas and bright green olives — get pulsed together with a generous handful of packed basil, fresh thyme, lemon juice, and zest for a tapenade that tastes genuinely vibrant and complex. A pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the other flavors. The autoimmune protocol can make condiments and spreads tricky, since so many store-bought versions sneak in nightshades, vinegars, or other off-plan ingredients — this one keeps things clean with nothing but whole, compliant foods. Patting the olives dry before processing is a small but smart step that keeps the texture perfectly spreadable rather than watery. Everything comes together in a food processor in just a few pulses, so the effort is minimal but the payoff is huge. With eight servings per batch, it's worth making ahead and keeping in the fridge to elevate simple proteins, roasted vegetables, or compliant crackers all week long.
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Learn more →Ingredients
8 servings
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, roughly chopped
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves
- ¼ tsp ground turmeric
- ¼ cup extra-virgin olive oil, plus more to taste
- ¼ tsp fine sea salt, or to taste
Instructions
- 1
Drain the Kalamata and green olives and pat them dry with a paper towel — excess brine will make the tapenade watery.
- 2
Combine the olives, basil, garlic, lemon juice, lemon zest, thyme, and turmeric in the bowl of a food processor. Pulse 8–10 times until the mixture is roughly chopped and no large olive pieces remain.
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