Xanthan Gum Free Avocado & Olive Tapenade with Lime
Buttery Castelvetrano olives meet creamy avocado in this vibrant, herb-flecked spread that feels far more impressive than the effort it takes to make. The briny depth of Kalamata olives balances the richness of the avocado, while fresh lime juice and zest cut right through and keep everything tasting alive and bright. A pinch of turmeric and ground ginger add a subtle warmth that makes this tapenade genuinely interesting — not just another dip. Everything comes together in a food processor with just a few pulses, so you get a chunky, rustic texture that's perfect for spreading rather than a bland, over-processed paste. For anyone navigating ingredient labels carefully, this recipe is naturally free of thickeners and stabilizers — the avocado does all the binding work on its own, no additives needed. Serve it with crackers, crusty bread, or alongside grilled vegetables, and don't be surprised when it disappears faster than you expected.
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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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