Rice Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that makes a simple cracker or crudité platter feel like something you'd find at a Mediterranean bistro. Two types of olives — deep, fruity Kalamatas and bright, buttery greens — get pulsed together with capers, garlic, and a generous hit of smoked paprika for a flavor that's complex, smoky, and just a little spicy. The food processor does most of the heavy lifting, and the whole thing comes together in minutes with no cooking required. A drizzle of good extra virgin olive oil and a squeeze of fresh lemon juice pull everything into a rough, spreadable paste with real texture and personality. Since tapenade is naturally built around olives and aromatics, there's nothing here that sneaks in grains or fillers — just clean, whole ingredients from start to finish. It keeps beautifully in the fridge, so you can make a batch ahead and pull it out whenever you need an instant appetizer or a punchy condiment for grilled meats and roasted vegetables. Fresh parsley stirred in at the end adds a pop of color and a herby lift that makes the whole thing feel just a little more special.
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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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