Artificial Flavors Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that disappears fast at a party — deeply savory from two types of olives, punchy from capers and garlic, and warmed through with smoked paprika and a hint of crushed red pepper. Every bit of flavor here comes straight from real, whole ingredients, so there's no need to scrutinize labels for synthetic additives or mystery flavor enhancers. The food processor does most of the heavy lifting, bringing everything together in just a few quick pulses into a rough, spreadable paste with real texture and character. A drizzle of extra virgin olive oil and a squeeze of fresh lemon juice tie it all together, brightening the richness without masking any of that smoky depth. Serve it slathered on crusty bread, spooned over grilled fish, or tucked into a mezze spread and watch it steal the show. Fresh parsley stirred in at the end adds a clean, herby finish that makes the whole thing feel just a little bit fancy with almost zero extra effort.
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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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