Carrageenan Free Vegan Crispy Olive Tapenade with Smoked Paprika
Briny, smoky, and deeply savory, this olive tapenade is the kind of appetizer that disappears from the table before you even sit down. Two types of olives — Kalamata and green — get pulsed with capers, garlic, lemon, and smoked paprika into a rough, spreadable paste that's bold without being one-note. The real showstopper is the crispy olive topping: sliced Kalamata rounds roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch to every bite. Many store-bought tapenades and dips sneak in additives and thickeners like carrageenan to achieve a smooth, shelf-stable texture, but this one relies entirely on good olive oil and a food processor to get there — no fillers needed. Everything here is whole, recognizable, and plant-based, so it works beautifully for anyone keeping a close eye on ingredient labels. A drizzle of extra-virgin olive oil and a scatter of fresh parsley finish it off, and it pairs just as well with crackers as it does with sliced baguette. Make a batch ahead of time and let the flavors meld — it only gets better.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!