BHA & BHT Free Avocado & Olive Tapenade with Lime
Bright, briny, and creamy all at once, this tapenade brings together two kinds of olives and ripe avocado into a spread that feels genuinely special without requiring much effort. The combination of buttery Castelvetrano olives and bold Kalamatas gives it real depth, while fresh lime juice and zest cut through the richness with just the right amount of zing. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average olive spread. Many store-bought tapenades and condiments sneak in synthetic preservatives like BHA and BHT to extend shelf life, but this recipe relies entirely on fresh, whole ingredients — nothing processed, nothing artificial. The food processor does the heavy lifting, and a quick pulse keeps the texture chunky and satisfying rather than turning it into a paste. Fresh parsley, basil, and optional cilantro round out the flavor with herby brightness that ties everything together. Serve it with crusty bread, crackers, or alongside grilled vegetables and it will disappear fast.
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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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