Pecan Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Kalamata and green olives are blitzed together with fresh basil, garlic, thyme, and a pinch of turmeric for a depth of flavor that goes well beyond your average olive spread. The lemon juice and zest cut right through the richness of the olives and olive oil, keeping every bite lively and fresh. Because it's built entirely from whole, straightforward ingredients — no nut-based thickeners, no mystery blends — you can serve it confidently without worrying about hidden tree nuts sneaking into the mix. The food processor does most of the work, and the key move of patting the olives dry before blending keeps the texture perfectly coarse and scoopable rather than watery. It's equally at home on a charcuterie board, spooned over grilled chicken, or stirred into pasta for a quick weeknight dinner.
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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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