Paraben Free Smoky Paprika Olive Tapenade
This bold, briny spread layers the deep richness of Kalamata olives with the brightness of green olives, capers, and a generous hit of smoked paprika for a flavor that punches well above its weight. The slow drizzle of extra virgin olive oil brings everything together into a rough, spreadable paste that clings beautifully to crusty bread, crackers, or roasted vegetables. Parabens are synthetic preservatives that sneak into a surprising number of jarred and processed foods, so making this from scratch with whole, recognizable ingredients means you know exactly what you're eating. A squeeze of fresh lemon juice and optional flat-leaf parsley keep the ingredient list clean and the flavor lively without relying on anything artificial. The food processor does most of the heavy lifting here — a few quick pulses and you're done, no knife skills required. It stores well in the fridge, so you can make a batch ahead and have something genuinely impressive ready whenever guests arrive or snack cravings hit.
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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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