Pescatarian Basil & Olive Tapenade
This vibrant spread is built entirely from pantry staples and fresh herbs, yet it tastes like something you'd find at a sun-drenched Mediterranean table. Kalamata and green olives bring a briny, buttery depth, while a generous handful of fresh basil lifts the whole thing with bright, aromatic flavor. A touch of lemon juice and zest keep it lively, and a whisper of turmeric adds just enough warmth to make you wonder what the secret ingredient is. The food processor does most of the work — a few pulses and a slow drizzle of good olive oil are all it takes to land on that perfect coarse, spreadable texture. It holds its shape beautifully on a spoon, which means it's equally at home smeared on crusty bread, dolloped alongside grilled fish, or served as part of a spread with crackers and fresh vegetables. Every ingredient here is naturally plant-based, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds. Make a batch, drizzle the top with a little extra olive oil, and watch it disappear faster than you expected.
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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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