Walnut Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of condiment that instantly elevates whatever it touches — crusty bread, grilled chicken, roasted vegetables, or a simple cheese board. The combination of Kalamata and green olives creates a layered, complex flavor, while fresh basil and thyme keep things vibrant and aromatic. A pinch of turmeric adds a subtle warmth and gorgeous color that makes the whole spread look as good as it tastes. Traditional tapenade recipes often call for walnuts or pine nuts as a filler, but this version skips them entirely without sacrificing any richness or body. The olive oil does all the heavy lifting here, binding everything into a luscious, coarse paste that holds its shape beautifully on a spoon. That means anyone avoiding tree nuts can dig in freely, with zero ingredient swaps required. The food processor does most of the work in just a few pulses, so this comes together in minutes with almost no cleanup. Make a batch ahead of time and keep it in the fridge — it only gets better as the flavors meld.
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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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