Ginger Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled vegetables, roasted chicken, or a simple cheese board. The combination of Kalamata and green olives gives it a layered, complex flavor, while a generous handful of fresh basil keeps things lively and aromatic. A touch of turmeric and fresh thyme round out the profile in a way that feels sophisticated without requiring any fussy technique. Many store-bought tapenades and Mediterranean spreads sneak in ginger as a background note or as part of a spice blend, so making your own is the cleanest way to stay clear of it entirely. Everything here is straightforward and easy to verify — just olives, fresh herbs, garlic, lemon, and good olive oil. The food processor does most of the work, and the whole thing comes together in just a few pulses. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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!