Hazelnut 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 the whole thing a subtle, almost campfire-like warmth. The crushed red pepper flakes add just enough heat to keep things interesting without overwhelming the rich, Mediterranean base. A splash of fresh lemon juice brightens everything up, and a drizzle of good extra virgin olive oil pulls it all together into a rough, spreadable paste with serious character. Many store-bought tapenades and flavored spreads sneak in nut-based oils or are processed on shared lines, so making your own from scratch means you know exactly what's in the jar. The food processor does most of the heavy lifting here — just a few pulses and you're done, no knife skills required. Serve it slathered on crusty bread, spooned over grilled fish, or tucked into a mezze spread and watch it steal the show.
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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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