Sesame Free Smoky Paprika Olive Tapenade
Briny, smoky, and just a little spicy, this tapenade is the kind of bold condiment that makes a simple spread feel like something special. Kalamata and green olives bring a punchy depth, while smoked paprika adds a subtle warmth that sets this version apart from the classic. Capers and fresh lemon juice cut right through the richness, keeping every bite bright and lively. The whole thing comes together in a food processor in minutes — a few pulses and a slow drizzle of olive oil is all it takes to get that perfect, rustic texture. Store-bought tapenades can be a minefield of hidden ingredients, but this one is built entirely from clean, straightforward pantry staples with no sesame in sight. Serve it slathered on crusty bread, spooned over grilled fish, or tucked into a mezze spread — it holds up 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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