Sesame Free Avocado & Olive Tapenade with Lime
Buttery Castelvetrano olives meet creamy avocado in this vibrant, herb-flecked spread that feels far more impressive than the effort it takes to make. The briny depth of Kalamata olives plays beautifully against the brightness of fresh lime juice and zest, while turmeric and ginger add a subtle warmth that makes this tapenade genuinely interesting. A quick pulse in the food processor keeps everything chunky and rustic — this is a spread with texture and personality, not a smooth, forgettable dip. Store-bought tapenades and dips can be a minefield for anyone avoiding sesame, since tahini and sesame oil sneak into a surprising number of jarred products. Here, every ingredient is straightforward and easy to verify, so you can serve it with total confidence. Fresh parsley, basil, and optional cilantro keep the finish clean and herby, and a final squeeze of lime ties it all together. Pile it onto crusty bread, spoon it over grilled fish, or use it as a bold sandwich spread — it holds in the fridge for a few hours, making it an easy make-ahead option for entertaining.
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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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