Red Meat Allergy Friendly Smoky Paprika Olive Tapenade
Bold, briny, and kissed with smoke, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives are blitzed together with capers, garlic, smoked paprika, and a hit of crushed red pepper, then brought together with bright lemon juice and a generous pour of extra virgin olive oil. The result is a deeply savory, coarsely textured spread with real personality — earthy, tangy, and just a little spicy. Because it's built entirely from pantry-friendly plant-based ingredients, there's zero concern about red meat derivatives or hidden animal proteins sneaking in through processed sauces or store-bought spreads. A food processor does most of the heavy lifting, so you're looking at minimal effort for maximum flavor payoff. Pile it onto crusty bread, swipe it across flatbread, or use it as a punchy topping for roasted vegetables — it holds beautifully in the fridge, so making a batch ahead is always a smart move.
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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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