Vegan Avocado & Olive Tapenade with Lime
This vibrant spread brings together buttery Castelvetrano olives, rich Kalamata, and creamy avocado into something that feels far more special than the sum of its parts. A hit of fresh lime juice and zest keeps everything bright, while 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 briny, silky base. The food processor does the heavy lifting, but the key is keeping it chunky — a few strategic pulses give you a spread that's rustic and scoopable rather than a smooth paste. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required; it's just whole, honest food that happens to be completely free of animal products. Pile it onto crusty bread, spoon it over grain bowls, or serve it as a dip with crudités — it disappears fast either way. If you're making it ahead, pressing plastic wrap directly onto the surface keeps the avocado from browning before it hits the table.
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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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