Pork Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives bring a bold, savory depth, while a generous handful of fresh basil keeps things lively and aromatic. A touch of turmeric adds a subtle warmth and a gorgeous golden hue that sets this version apart from a standard spread. The whole thing comes together in a food processor in just a few pulses, so you get a coarse, rustic texture that's far more satisfying than anything jarred. Since every ingredient here is naturally plant-based and free from any pork-derived additives — no hidden anchovies, no cured meat — it's a genuinely worry-free option for entertaining guests with dietary restrictions. Serve it slathered on crusty bread, spooned over grilled vegetables, or stirred into pasta for an instant flavor upgrade.
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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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