Mushroom Free Avocado & Olive Tapenade with Lime
Bright, creamy, and packed with bold Mediterranean flavor, this tapenade is the kind of dip that disappears fast at any gathering. Buttery Castelvetrano olives and briny Kalamatas form the backbone, while ripe avocado pulls everything together into a luscious, chunky spread that clings perfectly to a cracker or crostini. A hit of fresh lime juice and zest keeps it lively, and the combination of parsley, basil, and optional cilantro adds a garden-fresh lift that feels anything but ordinary. Ground turmeric and ginger are the quiet stars here — they add just enough warmth and depth to make people ask what your secret is. The food processor does the heavy lifting, but the key is keeping it coarse and textured rather than blitzing it into a paste, so every bite has something interesting going on. For anyone navigating menus that often sneak fungi into spreads and dips, this recipe is completely straightforward — every ingredient is exactly what it looks like, no hidden extras. Make it fresh and serve right away, or press plastic wrap to the surface and refrigerate for a few hours without losing any of that vibrant color or flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!