Citric Acid Free Avocado & Olive Tapenade with Lime
Tapenade gets a serious upgrade here, blending briny Castelvetrano and Kalamata olives with creamy avocado into something that's rich, chunky, and deeply satisfying. Fresh lime juice and zest do the heavy lifting in place of lemon or any citrus-derived additives, making this a smart choice for anyone navigating sensitivities to citric acid — which shows up as a preservative in a surprising number of store-bought spreads and dips. The food processor keeps things easy, and a quick pulse is all it takes to land on that perfect coarse, spreadable texture without turning it into mush. Turmeric and ginger add a subtle warmth that plays beautifully against the salty olives, while fresh parsley, basil, and optional cilantro keep everything tasting bright and herbaceous. Garlic and good extra-virgin olive oil round it all out into something that feels genuinely restaurant-worthy. Pile it onto crackers, spread it across toasted bread, or use it as a bold accompaniment to grilled vegetables — it holds up well in the fridge for a few hours, so it's easy to make just ahead of when you need it.
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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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