Nitrate & Nitrite Free Smoky Paprika Olive Tapenade
Rich, briny, and deeply savory, this olive tapenade gets its smoky depth from smoked paprika rather than any cured or processed meats — making it a smart, satisfying spread for anyone avoiding hidden preservatives. Many store-bought tapenades and charcuterie-adjacent condiments sneak in cured ingredients or additives that can be hard to spot on a label, so blending your own from scratch puts you fully in control. Kalamata and green olives bring contrasting flavor profiles — one buttery and bold, the other sharp and tangy — while capers add a punchy, pickled bite that ties everything together. A hit of fresh lemon juice brightens the whole mixture, and a drizzle of good extra virgin olive oil gives it that glossy, spreadable consistency you want. The food processor does most of the heavy lifting here; a few quick pulses and you've got a coarse, rustic paste that's far more interesting than anything smooth. Fold in the optional parsley at the end for a fresh, herby finish that makes it look as good as it tastes. Serve it with crusty bread, crackers, or alongside roasted vegetables and it will disappear faster than you expect.
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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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