Fish Free Smoky Paprika Olive Tapenade
Traditional tapenade recipes often call for anchovies as a base ingredient, which makes store-bought versions a minefield if you're avoiding fish entirely. This version skips them completely and leans on smoked paprika and capers to deliver that same deep, savory punch — and honestly, it works beautifully. The combination of briny Kalamata and green olives creates a bold, complex flavor that feels anything but stripped down. A hit of fresh lemon juice and a drizzle of good olive oil bring everything together into a rough, spreadable paste with real texture and character. Crushed red pepper flakes add just enough heat to keep things interesting, while optional fresh parsley brightens the whole bowl. It comes together in a food processor in minutes, making it one of those effortless appetizers that looks and tastes far more impressive than the effort involved. Spread it on crusty bread, dollop it onto roasted vegetables, or serve it alongside cheese — it disappears fast either way.
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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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