Gut Friendly Smoky Paprika Olive Tapenade
Rich, briny, and deeply savory, this smoky olive spread is the kind of thing you'll want to keep in the fridge at all times. Kalamata and green olives come together with capers, garlic, and a generous hit of smoked paprika for a flavor that feels bold and complex without requiring much effort at all. The whole thing comes together in a food processor in just a handful of pulses — you're aiming for a rough, textured paste, not a smooth purée, which gives it that satisfying rustic character. A squeeze of fresh lemon juice brightens everything up, and a drizzle of extra virgin olive oil ties it all into a glossy, spreadable finish. For anyone focused on keeping their gut happy, this recipe leans on whole, minimally processed ingredients — olives, capers, fresh herbs, and good olive oil — with no hidden additives or fillers to worry about. The healthy fats from the olives and olive oil are genuinely nourishing, and the garlic and parsley add a little extra goodness to every bite. Spread it on crackers, stir it into pasta, or spoon it over grilled fish — honestly, the possibilities are hard to stop thinking about.
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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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