Shellfish 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 bright hit of fresh lime juice and zest. A pinch of turmeric and ground ginger give it a subtle warmth that sets it apart from any tapenade you've tried before, while fresh parsley, basil, and optional cilantro keep things lively and green. The food processor does most of the work in under a minute, and the key is keeping it coarse and spreadable rather than blitzing it into a paste — that chunky texture is everything. Every single ingredient here is naturally free from shellfish and ocean-derived proteins, so there's zero guesswork about what's in the bowl. It's the kind of appetizer that disappears fast when set out with crackers, crostini, or sliced vegetables, and it doubles beautifully as a sandwich spread or a topping for grilled chicken. Make it just before serving for the freshest flavor, or press plastic wrap directly onto the surface and refrigerate it for a few hours without losing any of that bright, zesty punch.
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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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