Sesame 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 are blended together with fresh basil, thyme, garlic, and a touch of turmeric for a spread that's bold without being one-note. The lemon juice and zest cut right through the richness of the olives, keeping every bite lively and fresh. Many store-bought tapenades and Mediterranean-style spreads sneak in tahini or sesame oil for body, but this one builds all its depth from olive oil and aromatics alone — no sesame anywhere in sight. A quick pulse in the food processor is all it takes to bring everything together into a coarse, spreadable paste that holds its shape beautifully on a spoon or a cracker. Serve it as a dip, smear it on toasted bread, or spoon it over grilled chicken or fish — it's endlessly versatile and genuinely hard to stop eating.
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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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