Lupin 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, fresh thyme, and a pinch of turmeric add layers that make this tapenade genuinely hard to stop eating. The food processor does the heavy lifting — a few quick pulses and a slow drizzle of good olive oil are all it takes to land on that perfect coarse, spreadable texture. Lupin flour and lupin-based fillers have quietly crept into a surprising number of store-bought spreads and condiments, so making your own from scratch means you know exactly what's in the bowl. Every single ingredient here is straightforward and easy to source, with no hidden legume derivatives to worry about. Serve it slathered on crusty bread, spooned over grilled vegetables, or used as a bold sandwich spread — it works beautifully in just about any direction you take 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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