Emulsifier Free Smoky Paprika Olive Tapenade
Rich, briny, and deeply smoky, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Two types of olives — earthy Kalamata and bright green — come together with capers, garlic, and smoked paprika for a spread that punches way above its weight. Store-bought tapenades and condiments are notorious for sneaking in emulsifiers and stabilizers to extend shelf life and improve texture, but this version achieves its luscious, spreadable consistency the honest way: a quick pulse in the food processor and a steady drizzle of extra virgin olive oil. A squeeze of fresh lemon juice lifts everything and keeps the flavors sharp, while crushed red pepper flakes add just enough heat to keep you coming back for another scoop. The whole thing comes together in minutes and stores beautifully in the fridge, ready to go whenever you need it. Pile it onto crusty bread, swirl it into pasta, or use it as a bold finishing touch on roasted vegetables — the possibilities are genuinely hard to exhaust.
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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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