Breastfeeding Friendly Smoky Paprika Olive Tapenade
Rich, briny, and layered 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. Kalamata and green olives bring a bold, salty backbone, while smoked paprika adds a warm, earthy complexity that sets this apart from any jarred version you'd find at the store. Capers and fresh lemon juice cut through the richness with just enough brightness to keep every bite lively. The whole thing comes together in a food processor in minutes, which is a genuine blessing when energy and time are in short supply. Olive oil is the only fat here — a source of healthy monounsaturated fats that fit naturally into a nourishing postpartum diet. A pinch of crushed red pepper flakes adds gentle heat, and fresh parsley rounds it out with a pop of color and freshness if you have it on hand. Make a batch, stash it in the fridge, and reach for it all week long on toast, alongside eggs, or stirred into pasta for an effortless flavor boost.
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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)
Can be omittedflat-leaf parsley
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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