Nutmeg Free Avocado & Olive Tapenade with Lime
This vibrant tapenade is the kind of appetizer that disappears fast — creamy avocado folded into briny Castelvetrano and Kalamata olives, lifted with fresh lime juice and zest for a spread that's bold, bright, and completely addictive. The combination of mild green olives and earthy Kalamatas gives it real depth, while the avocado softens everything into a luscious, chunky texture that's perfect for scooping onto crusty bread or crackers. A touch of turmeric and ground ginger adds warmth and complexity without leaning on any of the usual warming spices that can sneak into store-bought tapenades and spreads. Fresh parsley, basil, and optional cilantro keep the whole thing tasting alive and herbaceous right up until serving. The food processor does the heavy lifting here — just a few pulses and you're done, so there's no chopping marathon standing between you and a seriously impressive appetizer. It comes together in minutes and holds in the fridge for a few hours, making it an easy make-ahead option for entertaining without any last-minute stress.
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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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