Shellfish Free Smoky Paprika Olive Tapenade
Bold, briny, and kissed with smoke, this tapenade is the kind of condiment that makes everything it touches taste more interesting. The combination of Kalamata and green olives creates a layered saltiness, while smoked paprika adds a subtle depth that sets this version apart from a standard olive spread. Capers and fresh lemon juice cut right through the richness, keeping each bite bright and punchy. A quick pulse in the food processor is all it takes — the goal is a rough, textured paste with real character, not a smooth purée. Shellfish-free entertaining can sometimes feel limiting when it comes to crowd-pleasing appetizers, but this spread proves there's nothing missing here. Slather it on crusty bread, swipe it across a sandwich, or use it as a bold finishing touch on roasted vegetables or grilled chicken. Make a jar ahead of time and keep it in the fridge — it only gets better as the flavors settle together.
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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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