Barley Free Avocado & Olive Tapenade with Lime
This vibrant tapenade brings together two kinds of olives — buttery Castelvetrano and briny Kalamata — with creamy avocado and a bright hit of fresh lime for a spread that feels both luxurious and effortless. A pinch of turmeric and ground ginger give it a subtle warmth that sets it apart from any jarred version you'd find at the store. The whole thing comes together in a food processor with just a few quick pulses, so you get a chunky, rustic texture that's satisfying to scoop rather than a bland, over-processed paste. Fresh parsley, basil, and optional cilantro keep the flavors lively and herbaceous right up until the last bite. Every single ingredient here is naturally free of grain-based additives, so there's no label-scanning required — just whole, clean components you can feel good about. It's ideal piled onto crackers, spread over toasted bread, or served alongside crudités as an impressive appetizer that takes almost no time to pull off.
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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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