Yeast 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 bit fancy. A hit of fresh lime juice and zest keeps everything bright, while ground turmeric and ginger add a subtle warmth that makes this tapenade genuinely interesting rather than just another olive dip. The whole thing comes together in a food processor with just a few pulses — you're going for chunky and spreadable, not a smooth paste, so it has real texture and presence on the plate. Because it relies entirely on whole, fresh ingredients with no fermented or leavened components, it fits naturally into a yeast-free lifestyle without any substitutions or workarounds. Serve it right away with crackers, crudités, or crusty flatbread, or press plastic wrap directly onto the surface and refrigerate it for a few hours if you're prepping ahead. The optional cilantro is a nice finishing touch if you want a little extra herbal lift.
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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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