Pecan Free Smoky Paprika Olive Tapenade
Bold, briny, and deeply savory, this smoky paprika olive tapenade is the kind of spread that makes a simple cracker or slice of crusty bread feel like something special. Two types of olives — earthy Kalamata and bright green — come together with capers, garlic, and a generous hit of smoked paprika for a flavor that's complex without being fussy. The crushed red pepper flakes add just enough heat to keep things interesting, while fresh lemon juice cuts through the richness and ties everything together. A drizzle of good extra virgin olive oil brings the whole mixture into a rough, spreadable paste with real texture and body. Store-bought tapenades can be a gamble when it comes to added ingredients you didn't ask for, but making it yourself in a food processor means you know exactly what's in the jar. It comes together in minutes and keeps beautifully in the fridge, making it an effortless option for entertaining or weeknight snacking alike.
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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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