Candida Diet Friendly Smoky Paprika Olive Tapenade
Rich, briny, and deeply savory, this olive tapenade gets a smoky twist from smoked paprika that makes it feel anything but ordinary. Two kinds of olives — Kalamata and green — bring layers of flavor, while capers and fresh lemon juice cut through the richness with just the right amount of brightness. A drizzle of extra virgin olive oil pulls everything into a rough, spreadable paste that's bold and satisfying without relying on any of the sugars, vinegars, or processed ingredients that can make store-bought spreads off-limits. The food processor does the heavy lifting in just a few pulses, so you get a beautifully textured result without turning it into a smooth, featureless mush. Crushed red pepper flakes add a gentle kick, and a handful of fresh parsley folded in at the end keeps it feeling vibrant and fresh. Spread it over cucumber rounds, stir it into compliant proteins, or serve it alongside raw vegetables for an appetizer that genuinely impresses. It keeps well in the fridge, so making a batch ahead means you always have something flavorful and on-plan ready to go.
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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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