Brazil Nut Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that disappears fast at any gathering — deeply savory from two kinds of olives, punchy from capers and garlic, and lifted by a hit of smoked paprika that gives the whole thing a subtle, almost campfire-like warmth. The crushed red pepper flakes add just enough heat to keep things interesting without overwhelming the rich, fruity base. A splash of fresh lemon juice and a drizzle of good extra virgin olive oil pull it all together into a rough, spreadable paste that's full of texture and personality. The food processor does the heavy lifting here — a few quick pulses and you're done, no knife skills required. Store-bought tapenades can be a minefield of mystery ingredients and shared production lines, but making your own means you know exactly what's in the jar. Serve it slathered on crusty bread, spooned over grilled fish, or tucked alongside a cheese board — honestly, it works on just about everything.
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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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