Brazil Nut Free Basil & Olive Tapenade
This briny, herb-forward spread is the kind of thing you make once and then find yourself putting on absolutely everything. Kalamata and green olives are blended with fresh basil, garlic, lemon, and a touch of thyme, creating layers of savory, bright, and slightly earthy flavor in every bite. The ground turmeric adds a subtle warmth that makes this tapenade feel a little more interesting than your average olive spread. Because every ingredient here is straightforward and plant-based, there are no hidden additives or mystery fillers to worry about — just clean, whole-food components you can feel good about. Patting the olives dry before processing is the small but smart step that keeps the texture perfectly spreadable rather than soupy. A food processor does all the heavy lifting, so you go from ingredients to finished spread in just a few minutes. Serve it on crusty bread, swipe it across a flatbread, or spoon it over grilled chicken — it genuinely works with almost anything.
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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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