Seeds Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together two kinds of olives — buttery Castelvetrano and briny Kalamata — with ripe avocado and a generous hit of fresh lime for something that tastes far more complex than the effort involved. The combination of lime zest, turmeric, and ginger gives it a subtle warmth and brightness that sets it apart from any tapenade you'd find in a jar at the store. Everything goes into a food processor and gets pulsed just enough to stay rustic and scoopable, which means you're looking at a seriously impressive appetizer with almost no cleanup. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit — the richness comes entirely from avocado and olive oil, with fresh herbs rounding out the flavor without a single seed in sight. It's the kind of thing you'll want to pile onto crusty bread, spoon over grilled vegetables, or serve alongside crudités at your next gathering. Make it up to four hours ahead and it holds beautifully in the fridge, so there's no last-minute scramble when guests arrive.
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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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