Eggless Avocado & Olive Tapenade with Lime
This vibrant, creamy spread brings together buttery Castelvetrano olives, rich Kalamata, and ripe avocado in a way that feels both rustic and a little bit fancy. A hit of fresh lime juice and zest keeps everything bright, while turmeric and ginger add a subtle warmth that makes this tapenade genuinely interesting rather than just another olive dip. The food processor does the heavy lifting — just a few pulses and you've got a chunky, spreadable texture that clings beautifully to crusty bread, crackers, or crudités. Fresh parsley, basil, and optional cilantro layer in herby complexity without overwhelming the briny olive base. Everything here is naturally free of eggs, so there's no swapping or substituting required — just straightforward, whole ingredients that happen to work perfectly together. It comes together in minutes and holds in the fridge for a few hours, making it an easy make-ahead option for entertaining or a quick snack that feels anything but ordinary.
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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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