Low Sugar Smoky Paprika Olive Tapenade
This bold, briny spread layers two kinds of olives with capers, smoked paprika, and a hit of crushed red pepper for a flavor that punches well above its weight. The smoked paprika is the real secret here — it adds a subtle depth that makes the whole thing taste like it took far more effort than a few pulses in the food processor. Store-bought tapenades often sneak in sweeteners to balance the brine, but every ingredient here is savory and straightforward, so you get pure, clean flavor with nothing unnecessary. A squeeze of fresh lemon juice brightens everything up, while a generous pour of extra virgin olive oil pulls it all into a luscious, spreadable paste. It's equally at home on a charcuterie board, smeared onto crusty bread, or dolloped over grilled chicken or fish. Make a batch ahead and keep it in the fridge — the flavors only get better as they meld together.
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Learn more →Ingredients
8 servings
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 2 cloves garlic, roughly chopped
- 1 tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 tbsp fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, garlic, smoked paprika, and red pepper flakes in the bowl of a food processor.
- 2
Pulse 8–10 times until the mixture is coarsely chopped and no whole olives remain, scraping down the sides once halfway through.
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