AIP Friendly Avocado & Olive Tapenade with Lime
Briny olives and buttery avocado might sound like an unexpected pairing, but together they create a spread that is rich, vibrant, and impossible to stop eating. The combination of Castelvetrano and Kalamata olives brings a layered, savory depth, while fresh lime juice and zest cut right through with a bright, citrusy lift. A touch of turmeric and ginger adds warmth without overwhelming the other flavors, and fresh parsley and basil keep everything tasting clean and herbaceous. Following an autoimmune protocol often means giving up the convenience of store-bought dips and spreads, which are loaded with seed oils, additives, and ingredients that simply don't belong on the protocol — this one is made entirely from whole, compliant ingredients with nothing to second-guess. The food processor does most of the work in under ten minutes, and the result is a chunky, spreadable tapenade that feels genuinely indulgent. It serves six, so it's equally at home on a casual weeknight table or a weekend gathering where you want something impressive without the effort.
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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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