Lupin Free Avocado & Olive Tapenade with Lime
This vibrant tapenade brings together buttery Castelvetrano olives, rich Kalamata, and creamy avocado in a spread that feels both rustic and a little bit fancy. A hit of fresh lime juice and zest keeps everything bright, while turmeric and ginger add a subtle warmth that makes this version genuinely interesting rather than just another olive dip. The food processor does the heavy lifting — a quick pulse or ten is all it takes to land on that perfect chunky, spreadable texture that clings beautifully to a cracker or crostini. Fresh parsley, basil, and optional cilantro layer in herby complexity without overwhelming the olives, which are really the star of the show. Every ingredient here is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based fillers sneaking into your appetizer spread. It comes together in minutes and can be made a few hours ahead, making it an effortless choice for entertaining or a weeknight snack that feels a little elevated.
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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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