Paraben Free Basil & Olive Tapenade
Briny, herby, and bright with fresh lemon, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives bring a bold, savory depth, while a generous handful of fresh basil keeps things lively and aromatic. A touch of turmeric and fresh thyme round out the flavor in a way that feels complex without requiring any complicated technique — just a food processor and a few good ingredients. For anyone navigating paraben-free eating, store-bought spreads and condiments can be a minefield of preservatives and synthetic additives hiding in plain sight on the label. This recipe sidesteps all of that by relying entirely on whole, recognizable ingredients: real olives, fresh herbs, garlic, lemon, and extra-virgin olive oil. Nothing processed, nothing suspicious. The method is refreshingly simple — pulse, drizzle, taste, done. The result is a coarse, spreadable paste that holds its shape beautifully on a spoon or a cracker. Serve it alongside crusty bread, swipe it onto a sandwich, or spoon it over roasted vegetables for an instant upgrade.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!