Coconut Free Vegan Crispy Olive Tapenade with Smoked Paprika
Bold, briny, and deeply savory, this olive tapenade is the kind of appetizer that disappears from the table before you even sit down. Kalamata and green olives are blended with capers, garlic, lemon, and a generous hit of smoked paprika into a rough, spreadable paste that's packed with Mediterranean character. The real showstopper is the crispy topping — sliced Kalamata olives roasted at high heat until their edges shrivel and they firm up into little flavor-concentrated rounds that add serious texture to every bite. Everything here is built from whole, plant-based pantry staples, so there's no need to scan labels for hidden dairy, animal products, or tropical oils that tend to sneak into store-bought spreads. The base comes together in a food processor in minutes, making this an impressively low-effort dish that looks and tastes like you spent much longer on it. Pile it onto crackers or sliced baguette and finish with a drizzle of good olive oil and a scatter of fresh parsley for a spread that's as beautiful as it is delicious.
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!