MSG Free Smoky Paprika Olive Tapenade
This bold, briny spread brings together two kinds of olives, capers, and a generous hit of smoked paprika for a flavor that feels like it came straight from a Mediterranean kitchen. The combination of Kalamata and green olives creates real depth, while the smoked paprika adds a subtle, earthy warmth that makes this tapenade stand out from anything you'd grab off a store shelf. Store-bought versions often sneak in flavor enhancers and additives that can be hard to track down on a label, so making it yourself with whole, recognizable ingredients is a genuinely satisfying move. A quick pulse in the food processor keeps the texture rustic and chunky — this is a spread with personality, not a smooth paste. Fresh lemon juice brightens everything up, and a handful of flat-leaf parsley stirred in at the end adds a clean, herby finish. Serve it with crusty bread, spoon it over grilled fish, or use it to elevate a simple cheese board — it's one of those recipes that quietly becomes a staple.
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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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