Pork Free Smoky Paprika Olive Tapenade
Rich, briny, and deeply savory, this olive tapenade gets an unexpected lift from smoked paprika that transforms it from a simple spread into something genuinely craveable. Two kinds of olives — earthy Kalamata and bright green — work together with capers and garlic to build layers of bold Mediterranean flavor in every bite. A splash of fresh lemon juice cuts through the richness, and a slow drizzle of extra virgin olive oil brings the whole thing together into a perfectly textured, spreadable paste. The smoked paprika and crushed red pepper flakes add just enough warmth and depth to keep things interesting without overwhelming the natural saltiness of the olives. This is naturally free of any pork-derived ingredients, so there's no label-scanning or substitution stress — just straightforward, plant-based pantry staples doing all the heavy lifting. It comes together in a food processor in minutes and keeps well in the fridge, making it an effortless option for entertaining or weeknight snacking. Pile it onto crusty bread, swirl it into pasta, or spoon it over roasted vegetables — honestly, it's hard to go wrong.
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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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