Legume Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives bring a bold, savory depth, while a generous handful of fresh basil keeps things lively and aromatic. A touch of turmeric and fresh thyme add warmth and complexity that you wouldn't expect from something this quick to pull together. The whole thing comes together in a food processor in just a few pulses — no cooking required, just good ingredients doing their thing. For anyone navigating a legume-free lifestyle, spreads and dips can be a minefield of hidden chickpeas or bean-based fillers, but every single ingredient here is clean and straightforward. Spread it over crusty bread, spoon it onto grilled chicken, or use it as a punchy finishing sauce for roasted vegetables. Once you have a jar of this 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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