Gluten Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together buttery Castelvetrano olives, rich Kalamata, and ripe avocado in a way that feels both rustic and a little unexpected. A hit of fresh lime juice and zest keeps everything bright, while ground turmeric and ginger add a subtle warmth that sets this tapenade apart from anything you'd find in a jar at the store. Fresh parsley, basil, and optional cilantro layer in herby complexity without overwhelming the briny olive base. 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. Since every ingredient here is naturally free of gluten, there's no swapping or substituting required; it's just clean, whole-food cooking that happens to work for everyone at the table. Serve it with gluten-free crackers or crudités, spread it over grilled fish, or dollop it onto a grain bowl — it's the kind of versatile condiment that earns a permanent spot in your weekly rotation.
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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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