Chicken Free Avocado & Olive Tapenade with Lime
Buttery Castelvetrano olives and creamy avocado come together in this vibrant, herb-flecked spread that feels far more impressive than the effort it takes to make. The briny depth of Kalamata olives plays beautifully against the richness of ripe avocado, while fresh lime juice and zest cut through with a bright, citrusy lift that keeps every bite lively. A quick pulse in the food processor is all it takes — the goal is chunky and spreadable, not smooth, so the textures stay interesting. Fresh parsley, basil, and optional cilantro bring a garden-fresh quality, while a pinch of turmeric and ginger add a subtle warmth that makes this tapenade taste genuinely layered and complex. It's completely plant-based by nature, so there's no need to swap or substitute a single thing — just real, whole ingredients doing all the work. Pile it onto crusty bread, spoon it over roasted vegetables, or serve it as a dip with crackers for a crowd-pleasing appetizer that comes together in minutes.
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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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