Tree Nut Free Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that disappears fast at any gathering — deeply savory from two kinds of olives, punchy from capers and garlic, and lifted by a hit of smoked paprika that gives it a subtle, almost campfire-like warmth. The crushed red pepper flakes add just enough heat to keep things interesting without overwhelming the Mediterranean character of the dish. A splash of fresh lemon juice brightens everything up, and a drizzle of good olive oil pulls it all into a rough, spreadable paste that's rustic in the best possible way. Store-bought tapenades can be a gamble when you're avoiding tree nuts, since pine nuts and almonds sneak into a surprising number of jarred versions — this one keeps it clean with nothing but pantry staples and fresh produce. The whole thing comes together in a food processor with just a few pulses, so there's almost no effort between you and a seriously impressive appetizer. Spread it thick on crusty bread, swirl it into pasta, or serve it alongside roasted vegetables for an instant flavor upgrade.
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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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