Artificial Flavors Free Basil & Olive Tapenade
Every ingredient in this tapenade is exactly what it says it is — briny Kalamata and green olives, handfuls of fresh basil, real garlic, and a squeeze of actual lemon. No flavor packets, no "natural flavoring" fine print, just honest pantry staples doing all the heavy lifting. The combination of lemon zest, fresh thyme, and a pinch of turmeric gives the spread a brightness and depth that most store-bought versions try to fake with additives and shortcuts. A few quick pulses in the food processor bring everything together into a coarse, spreadable paste that's rustic and satisfying rather than overly smooth. It's the kind of condiment that makes a simple cracker or a slice of crusty bread feel like something you'd order at a restaurant. Drizzle a little extra olive oil over the top before serving and watch it disappear fast.
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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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