Gut Friendly Basil & Olive Tapenade
This vibrant spread brings together briny Kalamata and green olives with a generous handful of fresh basil, creating something that tastes far more complex than the handful of steps it takes to make. A touch of lemon juice and zest brightens the whole thing, while fresh thyme and a pinch of turmeric add depth and a subtle warmth that sets it apart from any jarred version on the shelf. Extra-virgin olive oil ties it all together into a coarse, spreadable paste that holds its shape beautifully on a spoon or a cracker. Olives are naturally rich in beneficial fats and polyphenols, and pairing them with anti-inflammatory turmeric and gut-supportive garlic makes this a spread you can feel genuinely good about reaching for. The food processor does most of the heavy lifting — a few pulses and a slow drizzle of oil is really all it takes. Serve it alongside raw vegetables, spread it over toasted bread, or use it as a bold finishing layer on a grain bowl. It stores well in the fridge with a thin layer of olive oil on top, so making a batch ahead is absolutely worth it.
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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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