Walnut Free Smoky Paprika Olive Tapenade
Briny, smoky, and just a little spicy, this olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives come together with capers, garlic, and a generous hit of smoked paprika for a spread that's bold without being fussy. A splash of lemon juice and a drizzle of good olive oil pull it all into a rough, scoopable paste with real texture and depth. Traditional tapenade recipes sometimes call for anchovies or nuts to add richness, but this version skips them entirely and still delivers serious flavor — the smoked paprika does a lot of heavy lifting here. A quick pulse in the food processor is all it takes, so you're looking at minimal effort for maximum payoff. Pile it onto crusty bread, swipe it across a sandwich, or serve it alongside roasted vegetables and let guests go to town. It keeps well in the fridge, which means you can make a batch ahead and have something genuinely impressive ready to go at a moment's notice.
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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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