Shellfish 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 a generous handful of fresh basil, garlic, thyme, and a surprising pinch of turmeric that adds a subtle warmth and gorgeous golden undertone. The food processor does most of the work — a few pulses and a slow drizzle of good olive oil is all it takes to land on that perfect coarse, spreadable texture. Patting the olives dry before blending is a small but smart step that keeps the final result from turning watery or loose. Spread it thick on crusty bread, swipe it across a cheese board, or spoon it over roasted vegetables — it earns its place every single time. Since every ingredient here is entirely plant-based and naturally free from any seafood, there's no label-reading required and no need to second-guess a thing. It's the kind of simple, confident recipe you'll find yourself coming back to again and again.

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