Oats Free Basil & Olive Tapenade
This vibrant, herb-forward spread is the kind of thing that makes a simple cheese board feel like a proper occasion. Briny Kalamata and green olives get blitzed with fresh basil, garlic, lemon, and a whisper of thyme, creating a bold, coarse paste that's deeply savory with a bright citrus lift. The touch of turmeric adds a subtle warmth that sets this version apart from a classic tapenade without overpowering the Mediterranean character of the dish. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works. Patting the olives dry before processing is a small but smart step that keeps the texture thick and spreadable rather than watery. Serve it slathered on crusty bread, spooned over grilled chicken, or scooped up with crackers — it's endlessly versatile and genuinely hard to stop eating.
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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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