MSG Free Avocado & Olive Tapenade with Lime
Bright, creamy, and packed with bold Mediterranean flavor, this tapenade is the kind of appetizer that disappears fast. Castelvetrano olives bring a buttery mildness that pairs beautifully with the briny depth of Kalamata, while ripe avocado gives the whole thing a lush, spreadable texture. Fresh lime juice and zest cut right through the richness, and a pinch of turmeric and ginger add a subtle warmth that makes this feel a little unexpected in the best way. Everything comes together in a food processor with just a few pulses — chunky and rustic, not blended into oblivion. For anyone navigating MSG sensitivities, store-bought tapenades and dips can be a minefield of hidden additives and flavor enhancers, but every single ingredient here is whole and straightforward. Fresh herbs, real citrus, quality olive oil — nothing processed, nothing suspicious on the label. Serve it with crackers, crusty bread, or alongside grilled vegetables and watch it become a permanent fixture 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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