Capsaicin Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together two kinds of olives and ripe avocado in a way that feels both rustic and a little bit fancy. The brightness comes from fresh lime juice and zest, while parsley, basil, and optional cilantro keep things herbaceous and lively. A pinch of turmeric and ground ginger add warmth and depth without any heat — which is exactly what makes this such a smart choice when you need bold flavor without capsaicin. No chili flakes, no hot sauce, no paprika — just clean, well-layered ingredients that do the heavy lifting on their own. The food processor does most of the work here, and the key is keeping it coarse and spreadable rather than blitzing it into a paste. Castelvetrano olives bring a buttery mildness that plays beautifully against the briny Kalamatas and the rich, silky avocado. It comes together quickly and holds well in the fridge for a few hours, making it an easy make-ahead option for entertaining or snacking. Pile it onto crusty bread, serve it alongside crudités, or use it as a sandwich spread — however you use it, it's the kind of thing people will ask you to make again.
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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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