Almond Free Avocado & Olive Tapenade with Lime
This vibrant tapenade brings together buttery Castelvetrano olives, rich Kalamata olives, and creamy avocado in a way that feels both rustic and a little unexpected. A hit of fresh lime juice and zest keeps everything bright, while ground turmeric and ginger add a subtle warmth that sets this apart from any classic version you've had before. The whole thing comes together in a food processor with just a few quick pulses — you're going for chunky and spreadable, not smooth, so it has real texture and presence on the plate. Fresh parsley, basil, and optional cilantro round out the flavor with herby freshness that makes every bite feel lively. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based fillers or oils that can sneak into store-bought spreads. Serve it right away with crusty bread or crackers, or press plastic wrap directly onto the surface and refrigerate it for a few hours — it holds up beautifully and tastes even more pulled-together after a short rest.
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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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