Wheat Free Basil & Olive Tapenade
This vibrant spread is packed with briny Kalamata and green olives, fragrant fresh basil, and a bright hit of lemon juice and zest that makes every bite feel alive. A pinch of turmeric and fresh thyme round out the flavor in a way that feels unexpected but completely right. Everything comes together in a food processor in just a few pulses, so you get a coarse, rustic paste with real texture — not a smooth, featureless purée. Because the ingredient list is built entirely around whole olives, herbs, garlic, and good olive oil, there is nothing here to worry about on the wheat front — no fillers, no thickeners, no hidden grain-based additives. Serve it as a dip with your favorite crackers or crudités, spread it over grilled chicken, or stir a spoonful into pasta for an instant punch of Mediterranean flavor. It's the kind of condiment that makes you wonder why you ever bought a jar from the store.
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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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