Pescatarian Smoky Paprika Olive Tapenade
Bold, briny, and kissed with smoke, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Two kinds of olives — earthy Kalamatas and bright green — get pulsed together with capers, garlic, and a generous hit of smoked paprika for a spread that's deeply savory with just enough heat from the crushed red pepper flakes. A squeeze of fresh lemon juice and a drizzle of good olive oil pull it all into a rough, spreadable paste that's textured and rustic in the best possible way. The whole thing comes together in a food processor in minutes, which means you're never far from having something genuinely impressive on the table. It's naturally built around plant-based pantry staples and fits beautifully into a pescatarian lifestyle without any substitutions or workarounds needed. Serve it slathered on crusty bread, spooned over grilled fish, stirred into pasta, or tucked alongside crudités — honestly, it's hard to find something it doesn't improve. Make a jar and keep it in the fridge; it only gets better as the flavors settle.
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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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