Coconut Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives bring a bold, savory depth, while fresh basil and thyme keep things lively and aromatic. A touch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished spread look as good as it tastes. The whole thing comes together in a food processor in just a few pulses — no cooking required, no complicated technique, just real ingredients doing the heavy lifting. Every component here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. Spoon it over grilled bread, stir it into pasta, or use it as a punchy topping for roasted vegetables — it's endlessly versatile and keeps well in the fridge with a thin layer of olive oil on top.
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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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