Pistachio Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled chicken, roasted vegetables, or a simple cheese board. The combination of Kalamata and green olives gives it a bold, complex depth, while fresh basil and thyme keep things lively and aromatic. A touch of turmeric adds a subtle warmth and gorgeous color that makes the whole spread look as good as it tastes. Many store-bought tapenades and olive spreads sneak in tree nuts like pistachios for texture, so making your own is the smartest way to stay in control of exactly what goes into the bowl. The food processor does all the heavy lifting here — a few quick pulses and a slow drizzle of good olive oil are all it takes to land on that perfect coarse, spreadable consistency. It comes together in minutes and keeps well in the fridge, making it an effortless go-to for entertaining or weeknight snacking.
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!