Rice Free Avocado & Olive Tapenade with Lime
This vibrant tapenade is the kind of thing that disappears fast at any gathering — creamy avocado folded into briny Castelvetrano and Kalamata olives, lifted with fresh lime juice and zest, and finished with parsley, basil, and a whisper of turmeric and ginger. The result is chunky, spreadable, and deeply savory with a brightness that keeps you coming back for another scoop. Because it's built entirely from whole, fresh ingredients pulsed together in a food processor, there's zero concern about hidden grains or fillers sneaking in — what you see in the bowl is exactly what went into it. The technique here matters: a quick pulse rather than a full blitz keeps the texture rustic and satisfying rather than turning it into a smooth paste. Patting the olives dry before processing is a small step that makes a real difference, keeping everything cohesive instead of watery. Serve it right away for peak freshness, or press plastic wrap directly onto the surface and refrigerate it for a few hours without losing any of that bold, herby flavor.
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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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