High Fructose Corn Syrup Free Avocado & Olive Tapenade with Lime
This vibrant, herb-forward 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 the whole thing taste more complex than the prep time deserves. Store-bought tapenades and dips are notorious for sneaking in sweeteners and syrups to extend shelf life or round out flavor — making them from scratch with whole, recognizable ingredients is the cleanest way around that problem. The food processor does the heavy lifting here, and a quick pulse is all it takes to land on that perfect chunky, spreadable texture. Fresh parsley, basil, and optional cilantro layer in herbal brightness without any fuss. Pile it onto crusty bread, spoon it over grilled chicken, or use it as a dip for raw vegetables — it's the kind of recipe that earns a permanent spot in your 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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