Cashew Free Smoky Paprika Olive Tapenade
Bold, briny, and deeply savory, this smoky paprika olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Two types of olives — earthy Kalamata and bright green — come together with capers, garlic, and a generous hit of smoked paprika for a flavor that's complex without being complicated. A splash of fresh lemon juice and a drizzle of good extra virgin olive oil pull everything into a rough, spreadable paste with just the right amount of texture. The crushed red pepper flakes add a gentle warmth that sneaks up on you in the best way. Many store-bought tapenades and specialty dips are processed on shared equipment alongside tree nuts, making label-reading a frustrating chore — this one is made entirely from pantry staples and fresh ingredients, so you know exactly what's in it. The whole thing comes together in a food processor in minutes, and it only gets better as it sits in the fridge and the flavors meld. Serve it as an appetizer, spread it on sandwiches, or stir it into pasta for an instant weeknight upgrade.
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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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