Eosinophilic Esophagitis Friendly Basil & Olive Tapenade
Bold, briny, and bright with fresh herbs, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives are blended with packed basil leaves, fresh thyme, lemon juice, and a touch of turmeric for a spread that's deeply savory with a clean, citrusy lift. Managing eosinophilic esophagitis often means scrutinizing every label at the store, especially for prepared spreads that can hide unexpected trigger ingredients — this one puts you fully in control of what goes in. The food processor does most of the work, pulsing everything into a coarse, rustic paste that holds its shape beautifully on a spoon. A steady drizzle of extra-virgin olive oil brings it all together without making it greasy or overly smooth. Serve it alongside safe crackers, stir it into roasted vegetables, or use it as a flavor-packed topping wherever you need a little something extra. It stores easily and gets even better as the flavors meld, making it a smart batch-cook staple for the week ahead.
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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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