Eggless Basil & Olive Tapenade
This vibrant spread is built entirely from pantry and produce staples — briny Kalamata and green olives, a generous handful of fresh basil, garlic, lemon, and a drizzle of good olive oil. A pinch of turmeric and fresh thyme push it just beyond the ordinary, giving it a warmth and depth that makes people ask what your secret is. Everything goes into a food processor, so it comes together in minutes with almost no effort. The result is a coarse, boldly flavored paste that holds its shape on a spoon and tastes like something you'd find at a Mediterranean restaurant. Spread it thick on crusty bread, swipe it across a grain bowl, or use it as a punchy dip for crudités — it works in every direction. Since the whole recipe is built around olives, herbs, and olive oil, there's nothing to swap or worry about; it's naturally free of eggs without any substitutions or compromises. Make a batch ahead of time and keep it in the fridge — the flavors only get better as it sits.
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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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