Black Pepper Free Basil & Olive Tapenade
Most tapenade recipes lean hard on black pepper for that sharp, peppery bite — but this version proves you don't need it. The combination of briny Kalamata and green olives with a full cup of fresh basil creates a spread that's bold, herby, and deeply savory all on its own. A hit of fresh lemon juice and zest brightens everything up, while a pinch of ground turmeric adds a subtle warmth and gorgeous golden undertone that makes this feel anything but plain. Fresh thyme and garlic round out the flavor so well that you genuinely won't miss what's been left out. The food processor does most of the work — a few pulses and a slow drizzle of good olive oil, and you've got a coarse, spreadable paste that clings beautifully to crusty bread, crackers, or crudités. It's the kind of appetizer that disappears fast at a gathering, and nobody needs to know it was this easy to pull together.
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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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