Lactose Free Smoky Paprika Olive Tapenade
Bold, briny, and deeply savory, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Two types of olives — earthy Kalamata and bright green — combine with capers, garlic, and a generous hit of smoked paprika for a spread that's smoky, tangy, and just a little spicy. The whole thing comes together in a food processor in minutes, making it one of the easiest ways to add serious flavor to a meal. Because it's built entirely on olives, capers, lemon juice, and olive oil, it's naturally free of any dairy without any substitutions or workarounds required. Slather it on crusty bread, spoon it over grilled fish or chicken, or use it as a punchy addition to a cheese-free antipasto spread. The optional parsley adds a pop of freshness that balances the richness of the oil beautifully. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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