Chicken 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 and garlic for a punchy, complex base that punches well above its weight. The smoked paprika is the real secret here, adding a subtle warmth and depth that sets this apart from any jarred version you'd find at the store. A hit of fresh lemon juice and a drizzle of good extra virgin olive oil bring everything into balance, while a pinch of crushed red pepper flakes keeps things interesting. The food processor does most of the heavy lifting, and the whole thing comes together in minutes with zero cooking required. It's naturally built around pantry staples and fresh produce, so there's nothing hidden or complicated to navigate — just clean, bold flavors you can feel good about. Make a batch ahead and keep it in the fridge; it only gets better as the flavors meld.
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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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