Almond Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Kalamata and green olives bring a bold, savory depth, while fresh basil and thyme lift the whole thing with an aromatic freshness that dried herbs simply can't match. A touch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the classic Mediterranean character. The food processor does most of the work — just a few pulses and a slow drizzle of good olive oil, and you've got a coarse, spreadable paste that holds its shape beautifully. Many store-bought tapenades sneak in nut-based ingredients or are processed on shared equipment, so making it from scratch with this straightforward ingredient list is a genuinely smart move. It comes together in minutes and works equally well as a party appetizer, a sandwich spread, or spooned over grilled chicken or fish.
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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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