Brazil Nut Free Avocado & Olive Tapenade with Lime
This tapenade is the kind of thing that disappears fast at a party — creamy, briny, and bright all at once, with a citrusy punch from fresh lime juice and zest that cuts right through the richness of the avocado. Buttery Castelvetrano olives and bold Kalamatas form the backbone, while turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average spread. The food processor does the heavy lifting, and a quick pulse keeps everything chunky and textured rather than turning it into a smooth paste — that contrast is what makes it so satisfying to scoop up. Fresh parsley, basil, and optional cilantro keep the flavors lively and herbaceous without overwhelming the other ingredients. Every component here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a store-bought version. It comes together in minutes and holds well in the fridge for a few hours, making it a smart make-ahead option for entertaining or a quick weeknight snack with crackers or crusty bread.
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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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