Honey Free Smoky Paprika Olive Tapenade
Bold, briny, and deeply savory, this smoky olive spread is the kind of thing you'll want to keep stocked in your fridge at all times. The combination of Kalamata and green olives creates a layered, complex base, while smoked paprika adds a subtle warmth that makes this tapenade feel genuinely special. Capers and fresh lemon juice cut right through the richness of the olive oil, keeping every bite bright and punchy. Many store-bought tapenades sneak in sweeteners to balance the brine, so making your own means you stay in full control of what goes into the jar. The whole thing comes together in a food processor with just a few pulses — you're after a rough, textured paste, not a smooth purée, so it has real character on the plate. Spread it thick on crusty bread, spoon it over grilled fish, or use it as a bold addition to a cheese board. A handful of fresh flat-leaf parsley stirred in at the end adds a pop of color and a clean herbal finish that ties everything together beautifully.
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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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