Eosinophilic Esophagitis Friendly Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together buttery Castelvetrano olives, rich avocado, and a bright hit of fresh lime in a way that feels genuinely exciting on the table. The combination of mild green olives and briny Kalamata creates a layered depth of flavor, while the avocado keeps the texture lush and spreadable without any dairy. For anyone navigating eosinophilic esophagitis, finding a satisfying dip or spread that skips common trigger ingredients can feel like a constant puzzle — this one sidesteps that frustration entirely by leaning on whole, simple ingredients. A quick pulse in the food processor is all it takes, and the result is rustic and textured rather than a smooth paste, which makes it feel more like something you'd find at a nice restaurant than a "safe" compromise. Ground turmeric and ginger add a subtle warmth that plays beautifully against the citrusy lime zest, and fresh parsley and basil keep everything tasting clean and bright. Serve it right away for the best color and flavor, or press plastic wrap directly onto the surface and refrigerate it for a few hours if you're prepping ahead.
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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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