Cinnamon Free Avocado & Olive Tapenade with Lime
Bright, briny, and impossibly creamy, this tapenade brings together two kinds of olives and ripe avocado into a spread that feels both rustic and a little bit fancy. The buttery Castelvetrano olives mellow out the deeper, saltier Kalamata ones, while the avocado binds everything into a lush, chunky texture that's nothing like a standard olive paste. Fresh lime juice and zest cut right through the richness, and a pinch each of turmeric and ginger add a subtle warmth without leaning on the spices that so many people need to avoid. For anyone navigating a sensitivity to cinnamon, this kind of recipe is a genuine find — bold, layered flavor built entirely from ingredients that are naturally free of it. The food processor does the heavy lifting in just a few pulses, so you're not standing over a cutting board forever. Serve it straight away with crusty bread or crackers, or press some plastic wrap onto the surface and let it chill for a few hours — the flavors only get better as they settle.
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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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