Artificial Food Coloring Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together two kinds of olives and ripe avocado in a way that feels both rustic and a little fancy. A hit of fresh lime juice and zest keeps everything bright, while ground turmeric and ginger add a subtle warmth that makes the flavor genuinely interesting. Every single ingredient here is whole and real — no dyes, no artificial colorings, nothing that requires a magnifying glass and a chemistry degree to decode on a label. That matters more than you'd think with store-bought tapenades and spreads, which can sneak in color additives to make them look more appealing on the shelf. A quick pulse in the food processor is all it takes, and the result is a thick, spreadable dip that holds its gorgeous natural color from the avocado and herbs alone. Serve it with crackers, pile it onto crusty bread, or use it as a bold sandwich spread — it's the kind of recipe that disappears fast and gets requested again immediately.
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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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