Mustard Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of bold spread that makes a simple cracker or slice of crusty bread feel like something special. Kalamata and green olives bring a deep, savory backbone, while fresh basil and thyme lift the whole thing with an aromatic freshness that dried herbs simply can't match. A touch of turmeric adds a subtle warmth and gorgeous color without overpowering the classic Mediterranean character of the dish. Many store-bought tapenades and condiments sneak in mustard as an emulsifier or flavor booster, so blending your own from scratch is the cleanest way to keep things safe and delicious. The food processor does all the heavy lifting — a few pulses and a slow drizzle of good olive oil is all it takes to land on that perfect coarse, spreadable texture. It's endlessly versatile as a dip, a topping for grilled fish or chicken, or stirred into pasta for an instant weeknight sauce.
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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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