Vegetarian Smoky Paprika Olive Tapenade
Bold, briny, and deeply savory, 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, complex base, while smoked paprika adds a subtle warmth that sets this version apart from anything you'd find in a jar at the grocery store. Capers and fresh lemon juice cut through the richness of the extra virgin olive oil, keeping every bite bright and punchy. A handful of flat-leaf parsley folded in at the end brings a fresh, herby lift that rounds the whole thing out beautifully. The food processor does most of the heavy lifting here — a few quick pulses and a slow drizzle of olive oil are all it takes to bring it together into a perfectly textured, spreadable paste. Serve it slathered on crusty bread, spooned over roasted vegetables, or tucked into a mezze spread, and watch it disappear fast.
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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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