Red Meat Allergy Friendly Basil & Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

Red Meat Allergy Friendly Basil & Olive Tapenade

This vibrant spread is packed with bold Mediterranean flavor — briny Kalamata and green olives blended with fresh basil, garlic, lemon, and a whisper of thyme and turmeric into a coarse, glossy paste that's impossible to stop eating. Everything comes together in a food processor in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. Since it's built entirely from plant-based pantry staples and fresh herbs, there's no need to scrutinize labels for hidden animal proteins or worry about cross-contact with red meat. The lemon juice and zest brighten the deep, savory olive base, while the turmeric adds a subtle warmth and a gorgeous golden hue you won't find in a store-bought jar. Drizzle it with a little extra olive oil before serving and watch it disappear fast — spread over crusty bread, dolloped onto roasted vegetables, or scooped up with crackers. It's the kind of condiment that earns a permanent spot in your fridge rotation.

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Ingredients

8 servings

1 cup pitted kalamata olives
Divina Organic Pitted Kalamata Olives, 6 oz Mezzetta Pitted Greek Kalamata Olives - 5.75 Oz Private Selection Authentic Greek Kalamata Olives Simple Truth Organic Kalamata Olives - Pitted Murray's Pitted Kalamata Olives
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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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