Soy Free Basil & Olive Tapenade
This vibrant spread is built on briny Kalamata and green olives blended with fresh basil, garlic, bright lemon, and a whisper of thyme — all pulled together with a generous pour of extra-virgin olive oil. The addition of turmeric gives it a subtle warmth and a gorgeous golden undertone that makes it look as good as it tastes. Everything goes into a food processor and comes together in minutes, making it one of those effortlessly impressive recipes you'll reach for again and again. Soy sneaks into a surprising number of store-bought spreads and condiments, so making your own from scratch means you know exactly what's in the bowl. The ingredient list here is clean and straightforward — whole olives, fresh herbs, citrus, and good olive oil, nothing more. Serve it slathered on crusty bread, spooned over grilled vegetables, or used as a bold sandwich spread; it holds its shape beautifully and keeps well in the fridge with a thin layer of olive oil on top.
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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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