Pescatarian Avocado & Olive Tapenade with Lime
This vibrant tapenade is the kind of appetizer that disappears fast — creamy avocado folded together with buttery Castelvetrano olives and briny Kalamatas, brightened by fresh lime juice and zest. A pinch of turmeric and ground ginger give it a subtle warmth that sets it apart from any tapenade you've had before. Fresh parsley, basil, and optional cilantro keep things herbaceous and lively, while a small clove of garlic ties it all together without overpowering the other flavors. The food processor does the heavy lifting, but the key is keeping it chunky — just 8 to 10 pulses gives you that rustic, spreadable texture that's so much more satisfying than a smooth paste. It comes together in minutes and works beautifully as a dip, a spread on crusty bread, or a topping for grilled fish. Since every ingredient here is plant-based or naturally seafood-friendly, it fits effortlessly into a pescatarian spread without any substitutions or workarounds. Make it ahead and press plastic wrap directly onto the surface to keep it fresh and green until you're ready to serve.
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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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