Legume Free Avocado & Olive Tapenade with Lime
Buttery Castelvetrano olives and creamy avocado come together in this vibrant tapenade that feels far more luxurious than the handful of minutes it takes to make. The briny depth of Kalamata olives plays beautifully against the bright hit of fresh lime juice and zest, while turmeric and ginger add a subtle warmth that makes this spread genuinely interesting. A quick pulse in the food processor keeps everything chunky and rustic — this is a dip with texture and personality, not a smooth, forgettable paste. Classic tapenade recipes often sneak in anchovies or capers, but this version leans on herbs like parsley, basil, and optional cilantro to build complexity without any of those additions. For anyone navigating legume-free eating, spreads and dips can be a minefield of hidden chickpeas or bean-based fillers, so having a go-to recipe built entirely around whole, clean ingredients is genuinely useful. Serve it with crackers, slather it on grilled bread, or spoon it over roasted vegetables — it holds in the fridge for a few hours, though it rarely lasts that long.
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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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