Emulsifier Free Avocado & Olive Tapenade with Lime
Bright, briny, and creamy all at once, this tapenade brings together buttery Castelvetrano olives, rich Kalamata, and ripe avocado into a spread that feels genuinely special without requiring much effort. A squeeze of fresh lime juice and a hit of zest keep everything tasting alive and vibrant, while turmeric and ginger add a subtle warmth that makes this version stand out from anything you'd find in a jar. Store-bought tapenades and spreads are notorious for sneaking in stabilizers and emulsifying agents to extend shelf life — here, the avocado and olive oil do all the binding work naturally, so you get a luscious, cohesive texture with nothing extra required. The food processor does the heavy lifting, but the key is keeping it chunky: a coarse, rustic pulse rather than a smooth blitz gives you something with real character and bite. Fresh parsley, basil, and optional cilantro round out the flavor with herby brightness that makes the whole bowl feel garden-fresh. Serve it with crackers, pile it onto crostini, or use it as a bold sandwich spread — it holds beautifully in the fridge for a few hours with just a layer of plastic wrap pressed against the surface to keep the avocado from oxidizing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!