High Fructose Corn Syrup Free Basil & Olive Tapenade
Rich, briny olives blended with fragrant basil, bright lemon, and a whisper of thyme — this tapenade is the kind of condiment that makes everything taste more intentional. It comes together in a food processor in just a few pulses, landing somewhere between rustic and refined: coarse enough to have texture, smooth enough to spread beautifully on a cracker or crusty bread. A pinch of turmeric adds a subtle earthiness that rounds out the bold olive flavor without stealing the show. Store-bought spreads and condiments are notorious for sneaking in sweeteners, and tapenade is no exception — many jarred versions contain added sugars or syrups that have no business being there. This one is built entirely from whole, recognizable ingredients: olives, fresh herbs, garlic, lemon, and good extra-virgin olive oil. Nothing processed, nothing hidden. The technique matters here — patting the olives dry before processing keeps the texture tight and spreadable rather than watery, and drizzling the olive oil in slowly gives you that perfect coarse paste that holds its shape on a spoon. Serve it as a dip, spread it over grilled chicken, or stir a spoonful into pasta for an instant flavor upgrade. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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