Celery Free Avocado & Olive Tapenade with Lime
This vibrant tapenade brings together two kinds of olives — buttery Castelvetrano and briny Kalamata — with creamy avocado and a bright hit of fresh lime for something that feels genuinely special. A pinch of turmeric and ground ginger give it a subtle warmth that sets it apart from any jarred spread you'd find at the store. The whole thing comes together in a food processor with just a few pulses, so you get a chunky, rustic texture that's satisfying to scoop rather than a bland, over-processed paste. Parsley and basil keep it fresh and herbaceous, and a little lime zest ties every element together with a citrusy lift. Since every ingredient here is naturally free from celery and celery derivatives, there's no need to scrutinize labels or worry about hidden plant extracts sneaking in. Serve it right away with crusty bread or crackers, or press plastic wrap directly onto the surface and refrigerate it for a few hours — the flavors only get better as they meld.
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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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