Chestnut Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that disappears fast at any gathering — deeply savory from two kinds of olives, punchy from capers and garlic, and lifted by a bright hit of lemon. The real star is the smoked paprika, which weaves a subtle, campfire-like warmth through every bite without overpowering the Mediterranean backbone of the dish. A pinch of crushed red pepper flakes adds just enough heat to keep things interesting. The whole thing comes together in a food processor in minutes, pulsed to a rough, textured paste that clings beautifully to crusty bread, crackers, or crudités. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels for hidden tree nut derivatives — it's naturally free of that concern from start to finish. Fresh parsley stirred in at the end adds a pop of color and a clean, herby finish that makes the whole bowl look as good as it tastes. Make a jar ahead of time and keep it in the fridge — it only gets better as the flavors meld together.
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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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