Peanut Free Basil & Olive Tapenade
This briny, herb-forward spread is the kind of thing that disappears fast at any gathering. Kalamata and green olives get blitzed with fresh basil, garlic, lemon, and a whisper of thyme and turmeric into a coarse, deeply savory paste that tastes like it came from a specialty deli. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the bright citrus and grassy olive notes. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-reading anxiety — just whole, clean pantry staples doing their thing. A food processor and a few minutes of hands-on time is genuinely all it takes. Serve it slathered on crusty bread, spooned over grilled chicken, or used as a bold dip for crudités — it's endlessly versatile and holds up beautifully in the fridge for snacking all week.
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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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