Low Sugar Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread is the kind of thing you'll want to put on absolutely everything — crackers, crostini, grilled vegetables, or a spoon if no one's looking. Buttery Castelvetrano olives and briny Kalamatas form the savory backbone, while ripe avocado brings a lush, velvety texture that makes the whole thing feel indulgent without a single added sweetener in sight. A hit of fresh lime juice and zest keeps it bright and punchy, and the combination of turmeric, ginger, parsley, and basil gives it a layered, almost Mediterranean-meets-citrus complexity that store-bought tapenade simply can't touch. Because every ingredient here is whole and unprocessed, you never have to squint at a label wondering whether a hidden sugar snuck into the mix. The food processor does the heavy lifting in under five minutes — just pulse until it's coarse and spreadable, taste, and adjust. It holds in the fridge for a few hours, making it a genuinely easy make-ahead option for entertaining or weeknight snacking without any compromise on flavor.
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Learn more →Ingredients
6 servings
- 1 cup pitted castelvetrano olives (or other mild green olives)
- ½ cup pitted kalamata olives
- 1 ripe avocado, pitted and peeled
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 small clove garlic, minced
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh basil leaves, roughly torn
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Drain the Castelvetrano and Kalamata olives and pat them dry with a paper towel — excess brine will make the tapenade watery.
- 2
Add the olives, avocado, lime juice, lime zest, garlic, olive oil, parsley, basil, turmeric, ginger, and salt to a food processor. Add the cilantro, if using.
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