Vegan Basil & Olive Tapenade
This vibrant spread is built entirely from plants, so there's nothing to swap or substitute — it's naturally free of dairy, eggs, and any animal products from the very first ingredient. Briny Kalamata and green olives form the bold, savory backbone, while a full cup of fresh basil lifts everything with an herby brightness that store-bought versions rarely come close to matching. A touch of lemon juice and zest keeps the flavors sharp and lively, and a pinch of turmeric adds a subtle warmth that makes this tapenade feel a little more interesting than the classic. The whole thing comes together in a food processor in just a few pulses, finishing with a slow drizzle of extra-virgin olive oil until you hit that perfect coarse, spreadable consistency. Serve it slathered on crusty bread, spooned over roasted vegetables, or used as a dip for crudités — it holds its shape beautifully and tastes even better after the flavors have had a few minutes to meld. It's the kind of crowd-pleasing appetizer that nobody realizes is completely plant-based until you tell them.
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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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