Mushroom Free Basil & Olive Tapenade
Briny, herby, and bright with citrus, this olive spread is the kind of thing you make once and then find yourself putting on absolutely everything. Kalamata and green olives get pulsed together with fresh basil, garlic, lemon juice, and a touch of thyme, creating a coarse, deeply savory paste that's bold without being heavy. The splash of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole bowl look like it came straight from a Mediterranean kitchen. Traditional tapenade recipes often sneak in anchovies or capers, but this version keeps things clean and straightforward — every ingredient is right there on the list, no surprises. Patting the olives dry before blending is a small step that makes a real difference, keeping the texture thick and spreadable rather than watery. Drizzle it over crusty bread, swipe it onto a grain bowl, or use it as a punchy sandwich spread — it holds its shape beautifully and only gets better as the flavors settle together.
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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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