Nickel Allergy Friendly Basil & Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

Nickel Allergy Friendly Basil & Olive Tapenade

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Ingredients

8 servings

1 cup pitted kalamata olives
Divina Organic Pitted Kalamata Olives, 6 oz Mezzetta Pitted Greek Kalamata Olives - 5.75 Oz Private Selection Authentic Greek Kalamata Olives Simple Truth Organic Kalamata Olives - Pitted Murray's Pitted Kalamata Olives
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½ cup pitted green olives
1 cup fresh basil leaves, packed
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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