Honey Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread is the kind of thing that disappears fast at any gathering. Buttery Castelvetrano olives and briny Kalamatas get blitzed with ripe avocado for a tapenade that's rich without being heavy, and the fresh lime juice and zest keep every bite tasting alive and bright. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average olive spread — in the best possible way. The whole thing comes together in a food processor with just a few pulses, so you're looking at minimal effort for maximum payoff. Many store-bought tapenades and flavored spreads sneak in sweeteners, but every ingredient here is straightforward and savory, so there's nothing to second-guess. Serve it with crusty bread, crackers, or crudités, or spread it across a sandwich for an instant upgrade. It holds in the fridge for a few hours, making it a genuinely stress-free make-ahead option for entertaining.
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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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