Oats Free Smoky Paprika Olive Tapenade
Rich, briny, and deeply savory, this smoky paprika olive tapenade is the kind of condiment that instantly elevates whatever it touches. Kalamata and green olives are blended together with capers, garlic, and a generous hit of smoked paprika for a spread that tastes complex but comes together in minutes with just a food processor. The crushed red pepper flakes add a gentle kick, while fresh lemon juice keeps everything bright and balanced against all that bold, salty depth. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or fillers — every ingredient is straightforward and easy to verify. A drizzle of good extra virgin olive oil pulls the whole thing into a rough, spreadable paste with just the right rustic texture. Serve it on crackers, alongside crudités, or spooned over grilled fish and roasted vegetables — it's endlessly versatile. Make a jar ahead of time and keep it in the fridge; the flavors only get better as they meld together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!