Paleo Avocado & Olive Tapenade with Lime
Bright, creamy, and packed with bold Mediterranean flavor, this tapenade is the kind of appetizer that disappears fast. Buttery Castelvetrano olives and briny Kalamatas get pulsed together with ripe avocado, creating a chunky, spreadable texture that's rich without being heavy. Fresh lime juice and zest cut right through the richness, while parsley, basil, and optional cilantro keep everything tasting vibrant and alive. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average olive spread. This one is a natural fit for grain-free eating since every ingredient is whole and unprocessed — no sneaky additives, no legumes, no dairy. It comes together in a food processor with just a few pulses, so you get maximum flavor for minimal effort. Serve it alongside raw vegetables, grain-free crackers, or sliced cucumber for a crowd-pleasing starter that nobody will guess is anything other than just really, really good food.
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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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