Peanut Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together buttery Castelvetrano olives, rich Kalamata, and ripe avocado in a way that feels both rustic and a little unexpected. A hit of fresh lime juice and zest keeps everything bright, while ground turmeric and ginger add a subtle warmth that makes this tapenade genuinely interesting rather than just another dip. Fresh parsley, basil, and optional cilantro layer in herby complexity without overwhelming the briny olive base. The whole thing comes together in a food processor with just a few quick pulses — you're going for chunky and spreadable, not smooth, so it's nearly impossible to overwork. Store-bought tapenades and dips can be a minefield when it comes to shared-facility warnings, but making it yourself with these straightforward ingredients puts you completely in control. Serve it right away with crusty bread or crackers, or press plastic wrap directly onto the surface and refrigerate it for a few hours — the flavors only get better as they meld.
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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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