Breastfeeding Friendly Vegan Crispy Olive Tapenade with Smoked Paprika
Bold, briny, and layered with smoky depth, this tapenade is the kind of appetizer that disappears fast at any gathering. Kalamata and green olives are blended with capers, garlic, lemon, and smoked paprika into a coarse, spreadable paste that hits every savory note at once. The real showstopper is the crispy olive topping — rounds of Kalamata olives roasted until their edges shrivel and firm up, adding a satisfying crunch to every scoop. Everything in this recipe is plant-based and built from whole, recognizable ingredients, which makes it a genuinely easy choice when you're being mindful about what you're putting into your body. Olive oil brings in those heart-healthy fats, garlic and lemon keep things bright and fresh, and there's nothing processed or mysterious hiding in the ingredient list. Serve it piled onto crackers or sliced baguette and finish with a scatter of fresh parsley for a little color — it looks far more impressive than the effort it actually takes.
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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)
Can be omittedflat-leaf parsley
- 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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