Lupin Free Smoky Paprika Olive Tapenade
Rich, briny, and deeply savory, this smoky paprika olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Kalamata and green olives are blended together with capers, garlic, and a generous hit of smoked paprika, giving the finished tapenade a bold, complex flavor that punches well above its weight. A splash of fresh lemon juice and a drizzle of extra virgin olive oil pull everything into a rough, spreadable paste with just the right amount of texture. The crushed red pepper flakes add a gentle warmth that lingers without overwhelming, and the optional fresh parsley brightens the whole thing beautifully. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient is straightforward and easy to verify, with no flour-based fillers or legume derivatives hiding in the mix. It comes together in minutes with just a food processor, making it an effortless addition to a mezze spread, a charcuterie board, or a weeknight appetizer that tastes like you put in far more effort than you did.
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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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