Tree Nut Free Avocado & Olive Tapenade with Lime
This vibrant, creamy-chunky spread brings together buttery Castelvetrano olives, briny Kalamatas, and ripe avocado in a way that feels both familiar and completely 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. Fresh parsley, basil, and optional cilantro layer in herby complexity without overwhelming the richness of the avocado. The whole thing comes together in a food processor with just a few quick pulses — you're aiming for that perfect coarse, spreadable texture, not a smooth paste, so it still has character and bite. Store-bought tapenades and spreads can be a minefield when it comes to hidden nut-based thickeners or shared processing facilities, so making your own from scratch is genuinely the smarter move. Serve it immediately with crusty bread or crackers, or press plastic wrap directly onto the surface and refrigerate it for a few hours — it holds up beautifully and the flavors only deepen as it sits.
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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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