Vegan Smoky Paprika Olive Tapenade
This bold, briny spread is the kind of thing that disappears fast at any gathering — deeply savory, a little smoky, and just enough heat to keep things interesting. The combination of Kalamata and green olives creates a layered, complex flavor that no single olive could pull off alone, while smoked paprika gives the whole thing a subtle, almost meaty depth that feels surprisingly satisfying. Capers and fresh lemon juice cut through the richness and keep every bite bright and punchy. The whole thing comes together in a food processor with just a few pulses, so you get a beautifully textured, spreadable paste without much effort at all. Since every ingredient here is naturally plant-based, there's no swapping or substituting required — it's just good food that happens to work for anyone avoiding animal products. Serve it slathered on crusty bread, spooned over roasted vegetables, or tucked into a mezze spread and watch it become the first thing to go.
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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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