PCOS Friendly Basil & Olive Tapenade
This vibrant spread is packed with bold Mediterranean flavor — briny Kalamata and green olives blended with fresh basil, garlic, lemon, and a touch of thyme into a coarse, deeply savory paste. What makes it especially smart for hormone balance is the lineup of ingredients doing double duty: extra-virgin olive oil brings anti-inflammatory healthy fats, garlic supports metabolic health, and a pinch of turmeric adds a subtle earthy warmth alongside its well-known anti-inflammatory properties. Managing blood sugar is a real priority with PCOS, and this recipe leans into whole, minimally processed ingredients with no added sugars or refined carbs in sight. The food processor does all the heavy lifting — a few pulses and a slow drizzle of olive oil and you have a restaurant-worthy condiment ready to go. Spread it on whole grain crackers, dollop it over grilled chicken, or swirl it into roasted vegetables for an instant flavor upgrade. It's the kind of recipe that feels indulgent but is genuinely working in your favor.
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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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