Pregnancy Friendly Basil & Olive Tapenade
This vibrant spread brings together briny Kalamata and green olives with a generous handful of fresh basil, creating something that tastes far more impressive than the effort involved. The addition of lemon juice, lemon zest, and fresh thyme keeps every bite bright and herbaceous, while a pinch of turmeric adds a subtle warmth and a gorgeous golden hue. During pregnancy, it can feel like half the pantry is off-limits, but this recipe leans on whole, recognizable ingredients — no processed additives, no mystery preservatives, just good olive oil and fresh aromatics blended into something genuinely delicious. Garlic is kept to a modest two cloves, so the flavor is savory and rounded rather than sharp or overwhelming. The food processor does all the heavy lifting, and patting the olives dry before blending is the small trick that keeps the texture perfectly spreadable rather than watery. Serve it on crackers, spread it over warm flatbread, or dollop it alongside roasted vegetables for a snack that actually feels satisfying and nourishing.
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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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