This vibrant, chunky spread brings together buttery Castelvetrano olives, rich Kalamata, and creamy 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 sets this tapenade apart from anything you'd find in a jar at the store. The food processor does the heavy lifting — just a few quick pulses and you've got a texture that's perfectly coarse and spreadable, never gluey. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden rye-based additives sneaking in through processed condiments. Fresh parsley, basil, and optional cilantro layer in herby complexity without overwhelming the olive-forward base. Serve it straight away with your favorite crackers or crudités, or press plastic wrap onto the surface and let it chill for a few hours — the flavors only get better as they meld together.
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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.
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