Peanut Free Smoky Paprika Olive Tapenade
Briny, smoky, and just a little spicy, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives team up with capers and garlic for a deeply savory base, while smoked paprika adds a warm, earthy depth that sets this version apart from the standard spread. A hit of fresh lemon juice and a drizzle of good olive oil pull it all together into a rough, rustic paste with serious character. The food processor does most of the work — just a few pulses and you're there, no knife skills required. Store-bought tapenades can be a minefield of unexpected additives, but this one is built entirely from whole, recognizable ingredients you control from start to finish. Serve it slathered on crusty bread, spooned over grilled fish, or tucked into a sandwich, and watch it disappear fast. A jar of this in the fridge means you're always about thirty seconds away from something delicious.
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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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