High Fructose Corn Syrup Free Smoky Paprika Olive Tapenade
This bold, briny spread brings together two kinds of olives, capers, and a generous hit of smoked paprika for a flavor that punches well above its weight. The combination of Kalamata and green olives creates a layered, savory depth, while the smoked paprika adds a subtle warmth that makes this tapenade feel anything but ordinary. A splash of fresh lemon juice and a drizzle of extra virgin olive oil pull everything together into a rough, spreadable paste with real texture and character. Store-bought versions of this kind of condiment are notorious for sneaking in sweeteners and additives you never asked for, but every ingredient here is exactly what it looks like — whole, real, and clean. The food processor does most of the heavy lifting, so you're just a few pulses away from something genuinely impressive. Pile it onto crusty bread, spoon it over grilled chicken, or serve it as part of a spread and watch it disappear fast.
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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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