Chestnut Free Avocado & Olive Tapenade with Lime
This vibrant tapenade is the kind of appetizer that disappears fast — creamy avocado folded together with buttery Castelvetrano olives and briny Kalamata, all lifted by fresh lime juice and zest. A quick pulse in the food processor keeps it chunky and rustic, which is exactly what you want for piling onto crostini, spreading over flatbread, or scooping up with sturdy crackers. The combination of fresh parsley, basil, and optional cilantro keeps every bite herbaceous and bright, while ground turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average olive spread. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from specialty products. Patting the olives dry before processing is the small but important step that keeps the texture thick and scoopable rather than soupy. It comes together in minutes and holds in the fridge for a few hours, making it an effortless choice for entertaining or a quick weeknight snack board.
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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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