Gut Friendly Vegan Crispy Olive Tapenade with Smoked Paprika
Bold, briny, and layered with smoky depth, this olive tapenade is the kind of appetizer that disappears fast. Kalamata and green olives are blended with capers, garlic, lemon, and smoked paprika into a rough, spreadable paste that's punchy without being overwhelming. The real magic is the crispy olive topping — sliced Kalamata rounds roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch that contrasts beautifully with the silky base. Everything in this recipe is whole-food and plant-based, leaning on ingredients that are naturally gentle on digestion without sacrificing any of the bold Mediterranean flavor. Capers and olives bring fermented, probiotic-friendly character, while fresh lemon juice and lemon zest keep things bright and lively. A drizzle of extra-virgin olive oil and a scatter of fresh parsley finish it off with a little elegance. Serve it with crackers or sliced baguette and watch it become the first thing gone from the table.
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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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