Nitrate & Nitrite Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of spread that makes a simple cracker or crust of bread feel like something special. Kalamata and green olives bring depth and a satisfying savory punch, while a generous handful of fresh basil keeps everything feeling vibrant and alive. A touch of turmeric and fresh thyme round out the flavor in a way that's subtle but unmistakably good. For anyone avoiding cured or processed meats and the preservatives that come with them, this is a party appetizer or snack that delivers serious flavor without any of those concerns — every ingredient here is whole, fresh, and clean. The food processor does most of the work, and the result is a coarse, rustic paste that holds its shape beautifully on a spoon or knife. A final drizzle of good extra-virgin olive oil over the top takes it from weeknight snack to something you'd proudly set out for guests.
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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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