Lactose Free Basil & Olive Tapenade
This bold, briny spread is built entirely on plants and good olive oil, making it a natural fit for anyone avoiding dairy without any substitutions or workarounds required. Kalamata and green olives bring a deep, salty punch, while fresh basil and thyme keep things bright and herbaceous. A squeeze of lemon juice and a hit of zest lift the whole thing, and a pinch of turmeric adds a subtle warmth you won't quite be able to place but will absolutely notice. The food processor does the heavy lifting — a few pulses and a slow drizzle of olive oil is all it takes to land on that perfect coarse, spreadable texture. Slather it on crusty bread, spoon it over grilled vegetables, or use it as a dip for a crowd that needs something impressive with zero fuss. It keeps beautifully in the fridge under a thin layer of olive oil, so making a batch ahead is always a smart move.
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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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