Pistachio 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 you wonder why more tapenades don't go there. Fresh parsley, basil, and optional cilantro round it out with herby freshness that smells incredible the moment the food processor lid comes off. The technique is simple — just a few pulses to keep that satisfying chunky texture — so there's no risk of accidentally blending it into a smoothie. Store-bought dips and spreads can be a minefield when you're avoiding tree nuts, since shared facilities and vague labeling make even "simple" products feel risky. Making this at home means you control every single ingredient, and the whole thing comes together in minutes with nothing but pantry staples and fresh produce. Serve it with warm pita, crackers, or sliced vegetables and watch it disappear fast.
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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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