Dairy Free Basil & Olive Tapenade
This vibrant spread is packed with briny Kalamata and green olives, bright lemon, fresh basil, and a whisper of turmeric that gives it a subtle warmth you won't find in any jarred version. Everything comes together in a food processor in just a few pulses, making it one of those effortless recipes that looks and tastes far more impressive than the effort involved. Because the base is built entirely on olives, fresh herbs, garlic, and good extra-virgin olive oil, there's no butter, cream, or cheese anywhere near it — it's naturally rich and satisfying without any dairy at all. Patting the olives dry before blending is a small but smart step that keeps the texture coarse and spreadable rather than watery, so it holds beautifully on a crostini or cracker. Spread it over toasted bread, swirl it into pasta, dollop it onto roasted vegetables, or serve it alongside a mezze platter — it's the kind of condiment that makes everything around it taste better. The lemon zest and fresh thyme keep it tasting lively and aromatic, not heavy, so it's just as welcome at a summer gathering as it is on a quiet weeknight snack board.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!