Carrageenan Free Smoky Paprika Olive Tapenade
This bold, briny spread layers the deep richness of Kalamata olives with the brightness of green olives and capers, all lifted by a generous hit of smoked paprika. The result is intensely savory with just enough heat from the crushed red pepper flakes to keep things interesting. Carrageenan — a thickener and emulsifier commonly found in processed condiments and jarred spreads — has no place here, because this one is made entirely from whole, recognizable ingredients you control from start to finish. A quick pulse in the food processor brings everything together into a rough, textured paste that feels rustic and satisfying rather than overly processed. Fresh lemon juice cuts through the richness, and a drizzle of extra virgin olive oil ties it all into something genuinely craveable. Spread it thick on crusty bread, swirl it into pasta, or serve it alongside roasted vegetables — it works beautifully in almost any direction you take it.
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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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