Dairy Free Avocado & Olive Tapenade with Lime
This vibrant spread brings together two of the most satisfying ingredients in the Mediterranean pantry — buttery Castelvetrano olives and creamy ripe avocado — with a citrusy twist that makes it feel entirely its own. A hit of fresh lime juice and zest keeps everything bright, while ground turmeric and ginger add a subtle warmth that you won't find in a classic tapenade. Fresh parsley, basil, and optional cilantro layer in herby complexity without weighing anything down. The whole thing comes together in a food processor with just a few pulses, so you get a chunky, spreadable texture that's far more interesting than anything smooth. Since every ingredient here is naturally plant-based, there's no need to swap or substitute a thing — no butter, no cheese, no hidden dairy lurking in the mix. Serve it with crusty bread, crackers, or crudités, and it disappears fast. Make it a few hours ahead and press plastic wrap directly onto the surface to keep it looking and tasting fresh until you're ready to go.
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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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