Seed Oil Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing you make once and then find yourself putting on absolutely everything. Two types of olives — smoky Kalamatas and bright green — get pulsed together with capers, garlic, and a generous hit of smoked paprika for a deeply savory, complex flavor that tastes like it took far more effort than it actually did. A squeeze of fresh lemon juice and a drizzle of extra virgin olive oil bring it all together into a rough, spreadable paste with real texture and character. Store-bought tapenades and spreads are notorious for sneaking in refined vegetable or seed oils as cheap filler, which makes this homemade version genuinely worth the five minutes it takes to pull together. Every drop of fat here comes from quality extra virgin olive oil, so you know exactly what you're eating. The smoked paprika and crushed red pepper flakes give it a subtle warmth and depth that makes it anything but one-dimensional. Serve it on crusty bread, swipe it across a sandwich, or spoon it over grilled chicken — it holds up beautifully in the fridge and honestly gets better as it sits.
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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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