Cinnamon Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that disappears fast at any gathering. Kalamata and green olives get blitzed together with capers, garlic, and a generous hit of smoked paprika, creating a deeply savory paste with real complexity and a subtle smoky edge. A splash of fresh lemon juice and a drizzle of good olive oil pull everything into a rough, spreadable texture that's rustic in the best possible way. The crushed red pepper flakes add just enough heat to keep things interesting without overwhelming the natural richness of the olives. For anyone navigating a sensitivity to warming spices, this recipe leans entirely on smoked paprika for its depth — no hidden blends, no spice mixes, just clean, straightforward ingredients you can verify yourself. Pile it onto crusty bread, spoon it over grilled fish, or serve it alongside a cheese board and watch it become the first thing gone. It keeps beautifully in the fridge, so making a batch ahead is always a smart move.
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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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