Pecan Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together two kinds of olives — buttery Castelvetrano and briny Kalamata — with ripe avocado and a bright hit of fresh lime juice and zest. A pinch of turmeric and ground ginger give it a subtle warmth that makes the whole thing feel a little unexpected in the best possible way. The food processor does the heavy lifting, but the key is keeping it coarse and textured rather than blitzing it into a smooth paste — that chunky, spreadable consistency is what makes it so satisfying to pile onto crackers or crusty bread. Fresh parsley, basil, and optional cilantro keep it herbaceous and lively, while the garlic and olive oil tie everything together into something that tastes far more complex than the effort involved. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from sneaky add-ins. It comes together in minutes and holds in the fridge for a few hours, making it a genuinely easy option for entertaining or a last-minute snack spread.
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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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