Carrageenan Free Avocado & Olive Tapenade with Lime
Bright, briny, and creamy all at once, this tapenade brings together buttery Castelvetrano olives, rich Kalamata olives, and ripe avocado in a way that feels both rustic and a little bit fancy. A hit of fresh lime juice and zest keeps everything lively, while turmeric and ginger add a subtle warmth that makes this spread genuinely interesting rather than just another olive dip. Carrageenan — a thickener and stabilizer commonly found in store-bought spreads, dips, and even some packaged olives — has no place here, since every ingredient is whole and straightforward. The food processor does the heavy lifting, but the key is keeping it chunky: a coarse, textured pulse is what gives this tapenade its character. Fresh parsley, basil, and optional cilantro round out the flavor with herby brightness that ties the whole bowl together. Serve it with crusty bread, crackers, or crudités, and don't be surprised when it disappears faster than you expected.
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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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