Dairy 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 hit of smoked paprika that gives it a subtle, almost smoky warmth. The crushed red pepper flakes add just enough heat to keep things interesting without overwhelming the rich, Mediterranean character of the dish. Everything comes together in a food processor in a matter of minutes, making it one of the easiest impressive things you can put on a table. Since it's built entirely on olives, capers, lemon, and good extra virgin olive oil, there's nothing remotely dairy-based to worry about — no hidden cream, no butter, no cheese. That makes it a genuinely crowd-pleasing option when you're cooking for mixed groups and want something that feels indulgent without the label-checking stress. Serve it spread thick on crusty bread, spooned over grilled vegetables, or tucked alongside a charcuterie board for a flavor-forward bite that holds its own against anything else on the spread.
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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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