Paraben Free Avocado & Olive Tapenade with Lime
Bright, creamy, and packed with bold Mediterranean flavor, this tapenade brings together buttery Castelvetrano olives, rich Kalamata, and ripe avocado in a way that feels both luxurious and effortless. A squeeze of fresh lime juice and a hit of zest cut right through the richness, while parsley, basil, and optional cilantro keep everything tasting garden-fresh. The small additions of ground turmeric and ginger add a subtle warmth that makes this spread feel genuinely interesting rather than just another olive dip. Because every ingredient here is whole, fresh, and unprocessed, you're not left guessing about what's actually in your food — no preservatives, no synthetic additives, just real stuff you can see and smell. The food processor does the heavy lifting, and a quick pulse is all it takes to land on that perfect chunky, spreadable texture. Serve it right away for the brightest flavor, or press plastic wrap to the surface and refrigerate it for a few hours if you're prepping ahead. Pile it onto crusty bread, spoon it over grilled fish, or use it as a dip for raw vegetables — it's the kind of versatile recipe that earns a permanent spot 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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