Wheat Free Avocado & Olive Tapenade with Lime
This vibrant tapenade is the kind of dip that disappears fast — creamy avocado folded into briny Castelvetrano and Kalamata olives, lifted by fresh lime juice and zest, and finished with parsley, basil, and a whisper of turmeric and ginger. The result is something richer and more interesting than a classic tapenade, with a chunky, spreadable texture that clings beautifully to whatever you put it on. Every single ingredient here is naturally free of wheat, so there's no label-reading stress or ingredient swapping required — just straightforward, whole-food goodness. The food processor does the heavy lifting in under five minutes, and a quick pulse (not a blitz) keeps the texture rustic and satisfying rather than turning it into a smooth paste. Serve it with rice crackers, sliced cucumber, or sturdy corn chips and it holds its own as a crowd-pleasing appetizer. It keeps in the fridge for up to four hours with plastic wrap pressed directly onto the surface, making it a smart 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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