Beef Free Avocado & Olive Tapenade with Lime
This vibrant tapenade is the kind of appetizer that disappears fast — creamy avocado folded together with buttery Castelvetrano olives and briny Kalamata, all lifted by fresh lime juice and a hit of zest. A pinch of turmeric and ground ginger give it a subtle warmth that sets it apart from any tapenade you've had before. The food processor does the heavy lifting, but the key is keeping things chunky and textured rather than blitzing it into a paste — those 8 to 10 pulses make all the difference. Fresh parsley, basil, and optional cilantro keep the whole thing tasting bright and garden-fresh. It comes together entirely from produce, olives, and pantry spices, so there's nothing to second-guess and no label-reading required. Serve it straight from the bowl with crusty bread or crackers, or press plastic wrap to the surface and refrigerate it for a few hours if you're prepping ahead for a crowd.
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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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