Hazelnut Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together two kinds of olives — buttery Castelvetrano and briny Kalamata — with ripe avocado and a bright hit of fresh lime juice and zest. A pinch of turmeric and ground ginger give it a subtle warmth that you wouldn't expect from a tapenade, making every bite feel a little more interesting than the usual version. The whole thing comes together in a food processor with just a few quick pulses, so you're looking at minimal effort for maximum flavor payoff. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden nut-based oils or cross-contamination concerns that can sneak into store-bought spreads. Fresh parsley, basil, and optional cilantro keep it herbaceous and lively, while the olive oil ties everything into a silky, spreadable texture that holds its shape beautifully. Serve it right away with crusty bread or crackers, or press plastic wrap directly onto the surface and refrigerate it for a few hours — it's just as good when you pull it out for guests later.
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!