Barley Free Basil & Olive Tapenade
This vibrant, herb-forward spread is the kind of thing that disappears fast at any table. Briny Kalamata and green olives get blitzed with fresh basil, garlic, lemon juice, and a whisper of turmeric into a coarse, deeply savory paste that's bold without being heavy. The lemon zest and fresh thyme keep everything bright, while the drizzle of extra-virgin olive oil ties it all together into something that feels genuinely restaurant-worthy. Every single ingredient here is naturally free of barley and grain-based fillers — no hidden additives, no processed shortcuts, just whole, clean components you can feel good about. The food processor does most of the work, so you're looking at minimal effort for maximum payoff. Serve it slathered on crackers, spooned over grilled vegetables, or tucked alongside a cheese board and watch it become the first thing to go.
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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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