Breastfeeding Friendly Basil & Olive Tapenade
This vibrant spread is packed with bold Mediterranean flavor — briny Kalamata and green olives blended with fragrant fresh basil, bright lemon, and a whisper of thyme into a coarse, glossy paste that's impossible to stop eating. The addition of turmeric gives it a subtle warmth and a gorgeous golden hue, while extra-virgin olive oil ties everything together into something that feels genuinely special. For anyone navigating the nutritional demands of breastfeeding, this kind of whole-food, herb-forward recipe is a smart way to add healthy fats and antioxidant-rich ingredients to your day without any processed fillers or additives. Olive oil in particular is a great source of monounsaturated fats, and this recipe leans into it generously. The whole thing comes together in a food processor in just a few pulses, making it one of those rare recipes that looks impressive but asks almost nothing of you. Spread it on crackers, swipe it across toast, or dollop it alongside roasted vegetables — it works beautifully in almost any direction you take it.
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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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