Citric Acid Free Basil & Olive Tapenade

This briny, herb-forward spread is the kind of thing you'll want to put on absolutely everything — crusty bread, roasted vegetables, grilled proteins, you name it. The combination of Kalamata and green olives creates a layered, complex base, while fresh basil and thyme lift the whole thing with bright, aromatic flavor. A touch of turmeric adds a subtle warmth and gorgeous color that makes this tapenade look as good as it tastes. For anyone navigating a citric acid sensitivity, store-bought tapenades and condiments can be a minefield of hidden additives and preservatives. This recipe keeps things clean and straightforward — every ingredient is whole and recognizable, so you know exactly what you're eating. The lemon juice and zest here are fresh-squeezed and natural, not the processed citric acid used as a commercial preservative, which is what most people with this sensitivity are actually trying to avoid. The food processor does most of the work in just a few pulses, leaving you with a coarse, rustic texture that holds its shape beautifully on a spoon or cracker. A final drizzle of good olive oil ties it all together into something that tastes genuinely restaurant-worthy with almost no effort.

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