Gelatin Free Avocado & Olive Tapenade with Lime
This vibrant spread brings together buttery Castelvetrano olives, rich Kalamata, and creamy avocado in a way that feels both rustic and a little unexpected. A hit of fresh lime juice and zest keeps everything bright, while turmeric and ginger add a subtle warmth that makes you stop and wonder what that flavor is. The whole thing comes together in a food processor with just a few pulses — you're aiming for chunky and spreadable, not smooth, so it has real texture and presence on the plate. Fresh parsley, basil, and optional cilantro round out the herbaceous notes without overwhelming the olive-forward base. Because every ingredient here is whole, plant-based, and naturally free of animal-derived setting agents, there's nothing to second-guess — just clean, bold flavor from start to finish. Serve it right away with crusty bread or crackers, or press plastic wrap directly 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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