Caffeine Free Basil & Olive Tapenade
This briny, herb-forward spread is the kind of thing that disappears fast at any gathering. Kalamata and green olives get blitzed with fresh basil, garlic, lemon, and a whisper of thyme into a coarse, glossy paste that tastes like it came from a specialty deli. A pinch of turmeric adds a subtle warmth and a gorgeous golden undertone that makes the whole thing look as good as it tastes. Everything here is naturally free of stimulants — no tea extracts, no coffee, no hidden additives — just whole, clean ingredients you can feel good about. The food processor does most of the work, and patting the olives dry before blending is the small step that keeps the texture perfectly spreadable rather than soupy. Pile it onto crusty bread, swipe it across a flatbread, or use it as a punchy condiment alongside roasted vegetables or grilled proteins. Once you've made your own, the jarred stuff at the store is going to have a hard time competing.
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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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