Almond Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that makes a simple cracker or slice of crusty bread feel like something special. Two types of olives — deep, earthy Kalamatas and bright green olives — get blitzed together with capers and garlic into a rough, intensely savory paste that's anything but one-note. The real star move here is the smoked paprika, which adds a subtle, smoky warmth that sets this tapenade apart from the classic version. A hit of fresh lemon juice and a drizzle of good olive oil bring everything into balance, while crushed red pepper flakes give it just enough of a kick to keep things interesting. Store-bought tapenades can be a minefield for anyone avoiding tree nuts, since many versions sneak in almonds or are processed on shared equipment — this one is built entirely from pantry staples with zero nut ingredients in sight. The whole thing comes together in a food processor in minutes, and it keeps beautifully in the fridge, making it an effortless appetizer or snack to have on hand all week.
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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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