Nutmeg 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 varieties of olives — earthy Kalamata and sharp green — get pulsed with capers, garlic, lemon, and a generous hit of smoked paprika into a rough, spreadable paste that's anything but one-dimensional. 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 contrasts beautifully with the silky base beneath. Because every component here is built from whole, straightforward ingredients, there's no need to scan labels for hidden spice blends or pre-mixed seasonings that might sneak in unwanted additions. The smoked paprika does all the heavy lifting in the flavor department, giving the dish a warmth and complexity that feels almost luxurious. Pile it onto crackers or sliced baguette, finish with a drizzle of good olive oil and a scatter of fresh parsley, and you have something that looks and tastes far more effortful than it actually is.
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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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