Legume Free Smoky Paprika Olive Tapenade
Bold, briny, and kissed with smoke, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Two types of olives — deep, earthy Kalamatas and bright, buttery green olives — get blitzed with capers, garlic, and smoked paprika into a rough, intensely flavored paste that's impossible to stop eating. The smoked paprika is the real secret weapon here, adding a subtle warmth and depth that sets this apart from any jarred version you'd find on a shelf. A hit of fresh lemon juice keeps everything lively, while a drizzle of good extra virgin olive oil pulls the whole mixture into a spreadable, glossy finish. Because it's built entirely from olives, capers, and aromatics, there's nothing here that conflicts with a legume-free approach — no bean-based fillers, no chickpea paste, just clean, punchy ingredients doing exactly what they should. Serve it slathered on crusty bread, spooned over grilled fish or chicken, or tucked alongside roasted vegetables for an instant upgrade. It keeps beautifully in the fridge, and honestly gets even better after a day as the flavors meld together.
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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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