BHA & BHT Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives bring a bold, savory depth, while a full cup of fresh basil keeps things lively and aromatic rather than heavy. A touch of turmeric and fresh thyme round out the flavor in a way that feels unexpected but completely right. The whole thing comes together in a food processor in just a few pulses — no cooking required, just good ingredients doing their thing. For anyone avoiding synthetic preservatives like BHA and BHT, jarred spreads and store-bought tapenades can be a minefield, since those additives often sneak in to extend shelf life. Every ingredient here is whole and straightforward, so you know exactly what you're eating. Spread it on crusty bread, swirl it into pasta, or serve it alongside roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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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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