Capsaicin Free Basil & Olive Tapenade
Rich, briny, and bright with fresh herbs, this olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Both Kalamata and green olives bring depth and complexity, while packed fresh basil lifts the whole thing with a clean, aromatic finish. A squeeze of lemon juice and a hit of zest keep it lively, and a pinch of turmeric adds a subtle warmth without any heat whatsoever — making this a genuinely safe choice for anyone managing capsaicin sensitivity. So many store-bought tapenades and Mediterranean spreads sneak in chili flakes or spicy peppers, so having a homemade version you can trust is a real win. The food processor does most of the work, bringing everything together into a coarse, rustic paste that's spreadable but still has satisfying texture. Drizzle a little extra olive oil over the top before serving and it looks as good as it tastes.
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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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