Lupin Free Vegan Crispy Olive Tapenade with Smoked Paprika
Bold, briny, and layered with smoky depth, this olive tapenade is the kind of appetizer that disappears from the table before you've even finished setting it out. Two types of olives — Kalamata and green — get pulsed with capers, garlic, lemon, and smoked paprika into a rough, spreadable paste that's intensely savory without being one-note. The real magic is the crispy topping: sliced Kalamata olives roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch that makes every bite more interesting. Lupin flour and lupin-based thickeners have quietly crept into a surprising number of store-bought spreads and dips, so making your own from scratch means you know exactly what's in the bowl. Every ingredient here is straightforward — olives, olive oil, capers, citrus, and spice — with zero hidden fillers or legume-derived additives to worry about. It's also fully plant-based, so it works beautifully for a crowd with mixed dietary needs. Pile it onto crackers or baguette slices, drizzle with a little extra olive oil, and watch it become the most talked-about thing on the table.
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!