Lactose Free Avocado & Olive Tapenade with Lime
This vibrant spread brings together buttery Castelvetrano olives, rich Kalamata, and creamy avocado in a way that feels indulgent without a drop of dairy in sight. A hit of fresh lime juice and zest keeps everything bright, while turmeric and ginger add a subtle warmth that makes this tapenade feel a little more interesting than your average olive spread. The food processor does the heavy lifting — just a few pulses and you've got something chunky, spreadable, and deeply flavorful. Patting the olives dry before blending is a small but smart step that keeps the texture thick and scoopable rather than watery. Serve it with crusty bread, crackers, or crudités, and it disappears fast. It holds in the fridge for a few hours with plastic wrap pressed right against the surface, so it's easy to prep ahead for a gathering without losing that fresh, vivid color.
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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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