Beef Free Smoky Paprika Olive Tapenade
Bold, briny, and kissed with smoke, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Two types of olives — earthy Kalamatas and bright green — get blitzed with capers, garlic, and a generous hit of smoked paprika for a spread that's deeply savory with just enough heat from the crushed red pepper flakes. A squeeze of fresh lemon juice and a drizzle of good olive oil pull it all together into a rough, textured paste that's far more satisfying than anything you'd find in a jar at the store. The whole thing comes together in a food processor in minutes, which means you're basically always ten minutes away from an impressive appetizer. Spread it thick on crusty bread, swirl it into pasta, or use it as a punchy topping for roasted vegetables — it holds its own in just about any application. Because every ingredient here is plant-based and naturally free from meat, there's zero guesswork involved; what you see is exactly what you get.
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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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