Citric Acid Free Smoky Paprika Olive Tapenade
This bold, briny spread brings together two kinds of olives, capers, and smoked paprika for a deeply savory result that tastes like it came from a specialty deli counter. The smokiness from the paprika does a lot of heavy lifting here, layering in warmth and depth without relying on anything processed or hard to source. For anyone navigating citric acid sensitivities, store-bought tapenades and jarred spreads are often a minefield of preservatives and additives — making a homemade version like this one a genuinely satisfying solution. The food processor keeps things quick and low-effort, and the rough, textured finish means you get real bites of olive and caper in every scoop. A small amount of fresh lemon juice provides just enough brightness to balance the salt, and the optional parsley adds a pop of color if you want to dress it up for company. Serve it slathered on crusty bread, spooned over grilled chicken, or tucked alongside a cheese board — it pulls its weight in just about any setting.
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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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