Mustard Free Vegan Crispy Olive Tapenade with Smoked Paprika
Briny, smoky, and layered with bold Mediterranean flavor, this olive tapenade is the kind of appetizer that disappears fast. Two types of olives — Kalamata and green — get pulsed with capers, garlic, lemon, and smoked paprika into a rough, spreadable paste that's deeply savory without being heavy. The real showstopper is the crispy topping: sliced Kalamata olives roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch that sets this apart from any jarred version you'd find at the store. Because every ingredient here is a whole, recognizable food, you don't have to scan labels for hidden condiments or spice blends that might sneak in unwanted allergens. The smoked paprika does serious heavy lifting, giving the spread a subtle warmth and depth that makes it taste far more complex than the short ingredient list suggests. Pile it onto crackers or sliced baguette, finish with a drizzle of good olive oil and a scatter of fresh parsley, and you've got a crowd-pleasing spread that looks like it came from a restaurant kitchen.
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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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