Hazelnut Free 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 effort involved. A hit of lemon juice and zest keeps everything bright, while garlic, thyme, and a pinch of turmeric add depth and a subtle warmth that makes this tapenade genuinely hard to stop eating. The food processor does most of the work — a few pulses and a slow drizzle of good olive oil, and you've got a coarse, spreadable paste with real texture and personality. Many store-bought tapenades sneak in unexpected ingredients or are processed alongside tree nuts, so making it from scratch gives you full control over every element in the bowl. Serve it slathered on crusty bread, spooned over grilled chicken, or used as a bold base for a cheese board — it's endlessly versatile. The recipe comes together with pantry staples and fresh herbs, making it an easy go-to whenever you need something impressive with minimal fuss.
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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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