Pork Free Avocado & Olive Tapenade with Lime
This vibrant tapenade is the kind of appetizer that disappears fast — creamy avocado and briny olives come together in a way that feels both rustic and a little unexpected. The combination of buttery Castelvetrano olives and bold Kalamata olives gives it real depth, while fresh lime juice and zest keep everything bright and lively. A pinch of turmeric and ground ginger add a subtle warmth that makes this spread taste more complex than the effort involved would suggest. The whole thing comes together in a food processor with just a few pulses, so you're looking at minimal cleanup and maximum payoff. Every ingredient here is naturally free of pork and pork-derived additives, so there's no label-scanning required — just straightforward, clean cooking. Serve it with crusty bread, crackers, or crudités, and don't be surprised when people ask for the recipe before the bowl is even empty.
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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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