Yeast Free Basil & Olive Tapenade
Briny, herby, and bright with lemon, this tapenade is the kind of condiment that instantly elevates whatever it touches — crackers, crudités, grilled bread, roasted vegetables, you name it. The combination of Kalamata and green olives gives it a layered, complex flavor, while a full cup of fresh basil keeps things vibrant and aromatic rather than just salty. A pinch of turmeric and fresh thyme round out the depth in a way that feels unexpected but completely right. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient is whole and straightforward, with no fermented additives or hidden yeast-derived flavor enhancers to worry about. The food processor does all the heavy lifting, and the technique of patting the olives dry before blending is a small but smart step that keeps the texture perfectly spreadable rather than soupy. A drizzle of good extra-virgin olive oil at the end pulls it all together into something that looks and tastes like it came from a specialty deli counter. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!