BHA & BHT Free Smoky Paprika Olive Tapenade
Rich, briny, and kissed with smoky depth, this olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. The combination of Kalamata and green olives brings a layered saltiness, while smoked paprika adds a subtle warmth that sets this version apart from anything you'd find in a jar at the store. Speaking of store-bought — jarred tapenades and preserved olive products are surprisingly common hiding spots for synthetic preservatives like BHA and BHT, which are often added to extend shelf life. Making it from scratch with whole, recognizable ingredients means you know exactly what's going in the bowl. A quick pulse in the food processor keeps the texture pleasantly coarse and rustic, never a bland paste. Capers and fresh lemon juice cut through the richness and keep every bite bright and lively. Fold in a little flat-leaf parsley at the end and you've got a vibrant, crowd-pleasing condiment that works on everything from crudités to grilled fish.
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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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