Rice Free Basil & Olive Tapenade
Bold, briny, and bright with fresh herbs, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives are blended together with packed basil leaves, garlic, lemon juice, zest, thyme, and a pinch of turmeric for a spread that's deeply savory with a citrusy lift you won't see coming. The food processor does the heavy lifting — a few pulses and a slow drizzle of good extra-virgin olive oil is all it takes to bring it together into a coarse, spreadable paste with real texture and personality. Since every ingredient here is naturally grain-free and rice-free, there's nothing to swap or second-guess — just whole, clean components working beautifully together. Spread it over crusty bread, dollop it onto grilled vegetables, stir it into pasta, or serve it alongside a cheese board and watch it disappear. The turmeric adds a subtle warmth and gorgeous golden undertone without overpowering the classic Mediterranean flavors. Make a batch, keep it in the fridge with a thin layer of olive oil on top, and you'll find yourself reaching for it all week.
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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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