Wheat Free Smoky Paprika Olive Tapenade
Bold, briny, and deeply savory, this smoky paprika olive tapenade is the kind of condiment that makes everything it touches taste more interesting. Two types of olives — Kalamata and green — bring contrasting richness and tang, while capers and garlic add a punchy, Mediterranean backbone. The smoked paprika is the real star here, layering in a subtle warmth and depth that you just don't find in a standard tapenade. A hit of fresh lemon juice and a drizzle of good extra virgin olive oil pull it all together into a rough, spreadable paste with serious character. Every single ingredient in this recipe is naturally free of wheat, so there's no swapping, substituting, or second-guessing required — just bold flavors with zero compromise. Spread it over rice crackers, stir it into roasted vegetables, or spoon it alongside grilled proteins for an effortless upgrade to any meal. Make a jar ahead of time and keep it in the fridge — it only gets better as the flavors settle.
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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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