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.
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 →6 servings
Drain the Castelvetrano and Kalamata olives and pat them dry with a paper towel — excess brine will make the tapenade watery.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
