Macadamia Free Smoky Paprika Olive Tapenade
Bold, briny, and deeply savory, this smoky paprika olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives come together with capers, garlic, and a generous hit of smoked paprika for a spread that's rich, complex, and just a little spicy from the crushed red pepper flakes. A splash of fresh lemon juice and a drizzle of extra virgin olive oil pull it all into a rough, spreadable paste with serious depth of flavor. The food processor does the heavy lifting — just a few pulses and you're done, no knife skills required. Tapenade recipes can sometimes call for nuts to add body or richness, but this one achieves that same satisfying texture entirely through the olives, capers, and olive oil. Serve it slathered on crusty bread, spooned over grilled fish or chicken, or tucked into a sandwich where it instantly becomes the star. Make a jar ahead of time and keep it in the fridge — it only gets better as the flavors meld.
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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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