Anti Inflammatory Basil & Olive Tapenade
Rich, briny, and bright with fresh herbs, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives bring bold, savory depth, while packed basil leaves and fresh thyme keep things lively and aromatic. A squeeze of lemon juice and a hit of zest cut right through the richness, and a pinch of ground turmeric adds a warm, golden note that quietly does a lot of heavy lifting from a wellness standpoint. Extra-virgin olive oil ties it all together into a coarse, spreadable paste that's satisfying without being heavy. Every single ingredient here — the olives, the garlic, the herbs, the oil — is the kind of whole, minimally processed food that supports a low-inflammation approach to eating. Spread it on crusty bread, spoon it over grilled fish or chicken, or use it as a dip for raw vegetables and you'll find yourself reaching for this jar constantly. It comes together in a food processor in just a few pulses, which means bold, nourishing flavor is never more than a few minutes away.
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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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