Fructose Free Smoky Paprika Olive Tapenade
Rich, briny, and deeply savory, this olive tapenade gets an unexpected lift from smoked paprika that makes it feel far more complex than the short ingredient list suggests. Two kinds of olives — earthy Kalamata and bright green — combine with capers and garlic for a spread that hits every note: salty, tangy, a little smoky, and just enough heat from the crushed red pepper flakes. The food processor does the heavy lifting in under five minutes, pulsing everything into a coarse, rustic paste that still has real texture and personality. A drizzle of good extra virgin olive oil and a squeeze of fresh lemon juice tie it all together beautifully. For anyone navigating fructose sensitivity, this recipe is a natural fit — it relies on whole, simple ingredients with no added sweeteners, fruit-based sauces, or hidden high-fructose culprits to worry about. Serve it slathered on crackers or crostini, spooned over grilled fish, or stirred into pasta for a bold weeknight shortcut. It keeps well in the fridge, so making a full batch means you have something seriously good ready to go all week.
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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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