Yeast Free Smoky Paprika Olive Tapenade
Bold, briny, and deeply savory, this tapenade is the kind of condiment that makes everything it touches taste more interesting. Kalamata and green olives bring contrasting richness and tang, while smoked paprika adds a subtle, earthy warmth that sets this version apart from a standard olive spread. Capers and fresh lemon juice cut right through the fat, keeping every bite bright and balanced. For anyone navigating a yeast-free lifestyle, store-bought spreads and condiments can be a minefield of hidden fermented ingredients — this one is made entirely from whole, straightforward components you can verify yourself. The food processor does the heavy lifting in just a few pulses, so you get a beautifully textured, rustic paste without any fuss. Spread it over crackers, stir it into pasta, dollop it onto grilled chicken, or use it as a punchy base for a cheese board — it earns its place at the table every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!