Turkey Free Basil & Olive Tapenade
Bold, briny, and bright with fresh herbs, this tapenade is the kind of condiment that instantly elevates whatever it touches. Kalamata and green olives bring a punchy depth, while packed basil leaves, lemon juice, and zest keep everything tasting vivid and alive. A pinch of turmeric adds a subtle warmth that you might not be able to place but absolutely will notice. The whole thing comes together in a food processor in just a few pulses — no cooking required, no complicated technique, just honest ingredients doing their thing. It's completely plant-based and built entirely from pantry staples and fresh produce, so there's nothing hidden to worry about. Spread it thick on crusty bread, swirl it into pasta, or spoon it over roasted vegetables for an instant upgrade. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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