Turkey Free Smoky Paprika Olive Tapenade
Rich, briny, and smoky all at once, this tapenade is the kind of bold condiment that makes a simple spread feel like something special. Two types of olives — earthy Kalamata and bright green — get blitzed with capers, garlic, and smoked paprika for a depth of flavor that punches well above its weight. The smoked paprika is the real secret here, adding a subtle warmth that ties everything together without any heat-heavy heaviness. A hit of fresh lemon juice and a slow drizzle of extra virgin olive oil bring it all into a rough, spreadable paste with just the right amount of texture. This is naturally free from any poultry products — every ingredient is plant-based and pantry-friendly, so there's nothing to second-guess. Serve it slathered on crusty bread, spooned over roasted vegetables, or used as a punchy sandwich spread. Make a jar ahead of time and keep it in the fridge — it only gets better as the flavors meld.
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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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