Creamy, bright, and packed with good-for-you fats, this tapenade is the kind of snack that feels indulgent while actually delivering real nutritional value. Ripe avocado gives it a lush, buttery base, while Castelvetrano and Kalamata olives bring a briny depth that keeps every bite interesting. Fresh lime juice and zest cut right through the richness, and a touch of turmeric and ginger adds a gentle warmth that makes the whole thing taste a little more special than your average dip. During pregnancy, it can be tricky to find satisfying snacks that feel safe and nourishing at the same time — this one checks both boxes with whole, recognizable ingredients and no mystery additives. The garlic is just a small clove, so the flavor stays balanced rather than overpowering, and the fresh herbs keep it tasting vibrant and clean. A quick pulse in the food processor is all it takes, and the chunky, spreadable texture is perfect scooped onto crackers, spread over toast, or served alongside fresh vegetables.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Drain the Castelvetrano and Kalamata olives and pat them dry with a paper towel — excess brine will make the tapenade watery.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
