Nightshade Free Basil & Olive Tapenade
Traditional tapenade often leans on sun-dried tomatoes or roasted red peppers for depth, but this version proves you don't need either to land something bold and deeply satisfying. Briny Kalamata and green olives do the heavy lifting here, while a generous handful of fresh basil brings brightness that feels almost floral. Lemon juice, lemon zest, and fresh thyme layer in complexity, and a pinch of turmeric adds a subtle warmth that ties everything together without overpowering the olives. The food processor does most of the work in under a minute — a few pulses and a slow drizzle of good olive oil, and you've got a coarse, spreadable paste that holds its shape beautifully on a spoon. Serve it slathered on crusty bread, spooned over grilled fish, or tucked alongside roasted vegetables for an effortless appetizer that tastes like it came from a specialty shop. It's the kind of condiment that quietly becomes the most talked-about thing on the table.
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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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