Turkey Free Avocado & Olive Tapenade with Lime
This vibrant 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 makes this tapenade stand out 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 chunky, spreadable texture that clings beautifully to crusty bread, crackers, or crudités. Fresh parsley and basil round out the herby backbone, and a handful of cilantro stirred in at the end adds an optional citrusy lift if you're into it. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden animal proteins or processed additives. It comes together in minutes and holds in the fridge for a few hours, making it an easy make-ahead option for entertaining or a quick weeknight snack that genuinely impresses.
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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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