Cinnamon Free Basil & Olive Tapenade
Bold, briny, and bright with fresh herbs, this tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Kalamata and green olives bring a salty depth, while packed basil leaves and fresh thyme keep everything tasting vibrant and alive. A hit of lemon juice and zest cuts through the richness of the extra-virgin olive oil, and a pinch of turmeric adds just enough warmth without any spice that might cause concern for those avoiding certain seasonings. Every single ingredient here is naturally free of cinnamon — no spice blends, no hidden seasonings, just clean, whole components you can verify at a glance. The food processor does the heavy lifting, and the goal is a coarse, rustic paste rather than a smooth purée, so it stays textured and satisfying on the palate. Serve it as a dip, spread it on sandwiches, or dollop it alongside roasted vegetables for an effortlessly impressive finish.
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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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