Celery Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that makes a simple cracker or slice of crusty bread feel like a proper occasion. Two types of olives — deep, fruity Kalamatas and bright, buttery greens — get blitzed together with capers, garlic, and a generous hit of smoked paprika that gives the whole thing a gorgeous, earthy depth. A splash of fresh lemon juice and a drizzle of good olive oil pull it all into a rough, spreadable paste that's intensely flavorful without being fussy. The crushed red pepper flakes add just enough heat to keep things interesting, and a handful of fresh parsley folded in at the end lifts the richness beautifully. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. Make a batch ahead and stash it in the fridge; the flavors only get better as they meld together overnight. Spoon it over grilled fish, tuck it into sandwiches, or serve it straight from the jar with good bread and a glass of wine.
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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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