Anti Inflammatory Vegan Crispy Olive Tapenade with Smoked Paprika
Briny, smoky, and deeply savory, this olive tapenade is the kind of appetizer that disappears fast — and for good reason. Kalamata and green olives bring a natural richness loaded with healthy monounsaturated fats, while extra-virgin olive oil and fresh lemon juice round out a flavor profile that's bold without relying on anything processed or inflammatory. Smoked paprika does serious heavy lifting here, adding a warm, almost meaty depth that makes every bite feel indulgent. The real showstopper is the crispy olive topping — roasted at high heat until the edges shrivel and firm up, they add a satisfying crunch that transforms a simple spread into something genuinely special. Capers and lemon zest cut through the richness with bright, punchy contrast, so the whole thing stays lively rather than heavy. It comes together with a food processor and a single baking sheet, making it an easy win for entertaining or a low-effort snack that still feels impressive. Serve it with crackers or sliced baguette and watch it vanish before you've even sat down.
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Learn more →Ingredients
6 servings
For the tapenade
- 1 cup pitted kalamata olives, drained and patted dry
- ½ cup pitted green olives, drained and patted dry
- 2 tbsp capers, drained
- 2 cloves garlic, roughly chopped
- 1 tsp smoked paprika
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- ¼ tsp black pepper
For the crispy topping
- ⅓ cup pitted kalamata olives, sliced into rounds
- 1 tsp extra-virgin olive oil
- ¼ tsp smoked paprika
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- crackers or sliced baguette, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Toss the sliced Kalamata olives for the crispy topping with 1 tsp olive oil and 1/4 tsp smoked paprika, then spread them in a single layer on the prepared baking sheet. Roast for 18–22 minutes, stirring once halfway through, until the edges are shriveled and the slices feel dry and slightly firm to the touch. Remove from the oven and let cool on the pan — they will crisp further as they cool.
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