Xanthan Gum Free Smoky Paprika Olive Tapenade
This bold, briny spread brings together two kinds of olives, capers, and a generous hit of smoked paprika for a depth of flavor that feels far more complex than the effort involved. The food processor does the heavy lifting, pulsing everything into a rough, textured paste that's rustic and satisfying rather than overly refined. A drizzle of good extra virgin olive oil ties it all together, while fresh lemon juice cuts through the richness and keeps every bite lively. A pinch of crushed red pepper flakes adds just enough warmth to make you reach for another cracker. Many store-bought tapenades and condiments sneak in stabilizers and thickeners you'd rather avoid, but every ingredient here is exactly what it looks like — whole foods, simply processed. It's endlessly versatile: spread it on toasted bread, spoon it over grilled fish, or stir it into pasta for an instant weeknight upgrade. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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