Coconut Free Avocado & Olive Tapenade with Lime
This vibrant, herb-flecked spread is the kind of thing that disappears fast at any table — creamy from ripe avocado, briny from a duo of Castelvetrano and Kalamata olives, and lifted with a bright hit of fresh lime juice and zest. The combination of parsley, basil, and optional cilantro keeps it tasting garden-fresh, while a pinch of turmeric and ginger adds just enough warmth to make you wonder what exactly is in this. It all comes together in a food processor with a quick pulse — chunky and rustic, never a smooth paste, which is exactly what makes it so satisfying to scoop up. Many store-bought tapenades and dips sneak in unexpected oils or additives, so making your own means you know precisely what's going into the bowl. Every ingredient here is straightforward and naturally free of coconut in any form, so there's no label-scanning required. Serve it right away for peak freshness, or press plastic wrap onto the surface and refrigerate it for a few hours if you're prepping ahead for a crowd.
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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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