Coconut Free Smoky Paprika Olive Tapenade
This bold, briny spread brings together two kinds of olives, briny capers, and a generous hit of smoked paprika for a flavor that punches way above its weight. The combination of Kalamata and green olives gives it real depth — earthy and a little fruity at the same time — while the smoked paprika adds a subtle, almost campfire-like warmth that makes it genuinely hard to stop eating. A splash of fresh lemon juice and a drizzle of good extra virgin olive oil pull everything together into a rough, spreadable paste with just the right amount of texture. Crushed red pepper flakes bring a gentle kick, and the optional fresh parsley keeps it bright and herbaceous. The whole thing comes together in a food processor with just a few pulses, so there's almost no effort involved for something that tastes this impressive. Spread it thick on crusty bread, spoon it over grilled chicken, or serve it alongside a cheese board — it works beautifully in just about any direction you take it. Store-bought tapenades can hide all kinds of unexpected additions, so making your own means you know exactly what's in the jar.
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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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