Brazil Nut Free Vegan Crispy Olive Tapenade with Smoked Paprika
This smoky, briny spread is the kind of appetizer that disappears fast — bold Kalamata and green olives blended with capers, garlic, and a generous hit of smoked paprika into a rough, deeply savory paste. The real magic is the crispy olive topping: sliced olives roasted until their edges shrivel and firm up, adding a satisfying crunch that makes every bite more interesting. A squeeze of fresh lemon juice and a little zest cut right through the richness, keeping the whole thing bright and lively. Everything in this recipe is naturally plant-based and built from whole, recognizable ingredients, so there's no need to scrutinize labels for hidden additives or allergen warnings. It comes together with a food processor and a single baking sheet, which means minimal cleanup and maximum payoff. Pile it onto crackers or sliced baguette and finish with a drizzle of good olive oil — this is the kind of spread that makes people think you worked a lot harder than you did.
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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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