Ginger 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 campfire-like warmth. The combination of Kalamata and green olives creates a layered, complex flavor that goes way beyond anything you'd find in a jar at the store. A splash of fresh lemon juice and a drizzle of good extra virgin olive oil pull everything together into a rough, spreadable paste with just the right amount of texture. The whole thing comes together in a food processor with barely any effort — a few pulses and you're done. For anyone navigating a ginger-free lifestyle, this recipe is a natural fit since every ingredient is straightforward and easy to verify, with no hidden spice blends or processed shortcuts to second-guess. Serve it slathered on crusty bread, spooned over grilled fish, or tucked alongside a cheese board and watch it become the first thing to go.
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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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