Black Pepper Free Avocado & Olive Tapenade with Lime
Bright, creamy, and packed with bold Mediterranean flavor, this tapenade is the kind of dip that disappears fast at any gathering. Buttery Castelvetrano olives and briny Kalamatas form the base, while ripe avocado gives the whole thing a lush, spreadable texture that sets it apart from a classic tapenade. Fresh lime juice and zest cut right through the richness, and a touch of turmeric and ginger add warmth without any heat — making this a genuinely satisfying option for anyone avoiding black pepper. The food processor does most of the work, and the key is keeping it chunky rather than blitzing it smooth, so every bite has real texture and character. Fresh parsley, basil, and optional cilantro round out the flavor with herby brightness that feels anything but one-note. Serve it right away with crusty bread or crackers, or press plastic wrap to the surface and refrigerate it for a few hours — it holds up beautifully either way.
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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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