Oats Free Vegan Crispy Olive Tapenade with Smoked Paprika
Bold, briny, and deeply savory, this olive tapenade is the kind of appetizer that disappears fast. Kalamata and green olives are blended with capers, garlic, lemon, and a generous hit of smoked paprika to create a spreadable paste that's rich without being heavy. The real showstopper is the crispy olive topping — roasted rounds that shrivel and firm up in the oven, adding a satisfying crunch to every bite. Since the entire recipe is built around olives, capers, citrus, and olive oil, there's nothing here that would concern anyone avoiding grain-based ingredients, and no hidden fillers to second-guess. It's naturally plant-based and comes together with just a food processor and a sheet pan, making it as low-effort as it is impressive. Serve it with crackers or sliced baguette and a drizzle of good olive oil, and it's ready to anchor any spread or grazing board.
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!