Cashew Free Avocado & Olive Tapenade with Lime
This vibrant tapenade brings together buttery Castelvetrano olives, rich Kalamata, and creamy avocado into a spread that feels both rustic and a little unexpected. A hit of fresh lime juice and zest cuts right through the richness, while turmeric and ginger add a subtle warmth that makes the whole thing taste more complex than the effort involved. The food processor does the heavy lifting — just a few pulses and you've got something chunky, spreadable, and genuinely impressive. Fresh parsley, basil, and optional cilantro keep it bright and herbaceous, so every bite has a little something going on. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden nut-based fillers or oils that can sneak into store-bought spreads. It's equally at home on a charcuterie board, slathered on crusty bread, or spooned over grilled fish — honestly, it's hard to find something it doesn't improve.
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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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