Gelatin Free Vegan Crispy Olive Tapenade with Smoked Paprika
Bold, briny, and deeply savory, this tapenade is the kind of appetizer that disappears from the table before you even sit down. Kalamata and green olives are blitzed with capers, garlic, smoked paprika, and a bright hit of lemon into a rough, spreadable paste that's packed with Mediterranean flavor. The real showstopper is the crispy olive topping — sliced rounds roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch to every scoop. Since the whole thing is built from whole, plant-based pantry staples, there's no need to scrutinize labels for hidden animal-derived thickeners or setting agents that can sneak into store-bought spreads. Everything here is exactly what it looks like: olives, good olive oil, citrus, and spice. Pile it onto crackers or a sliced baguette and finish with a scatter of fresh parsley for a little color — it's effortlessly impressive without a single complicated step.
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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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