Eggless Smoky Paprika Olive Tapenade
Rich, briny, and deeply savory, this smoky olive spread is the kind of thing you'll want to keep stocked in your fridge at all times. The combination of Kalamata and green olives gives it a layered, complex flavor, while smoked paprika adds a subtle warmth that makes it taste far more involved than it actually is. Capers and fresh lemon juice cut through the richness with just the right amount of brightness, and a drizzle of good extra virgin olive oil pulls everything into a luscious, spreadable paste. This is naturally free of eggs in every sense — no workarounds, no substitutions, just whole, honest ingredients that happen to come together beautifully. A quick pulse in the food processor is all it takes, making this an effortless appetizer or pantry staple that's ready in minutes. Spread it over crusty bread, swirl it into pasta, or serve it alongside roasted vegetables for an instant upgrade. The optional parsley adds a pop of color and freshness that makes it look as good as it tastes.
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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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