Paraben Free Vegan Crispy Olive Tapenade with Smoked Paprika
Briny, smoky, and deeply savory, this olive tapenade is the kind of appetizer that disappears from the table before you even sit down. Two types of olives — Kalamata and green — get pulsed with capers, garlic, lemon, and smoked paprika into a rough, spreadable paste that's bold without being overwhelming. The real showstopper is the crispy olive topping: sliced Kalamata rounds roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch to every bite. Everything here is built from whole, recognizable pantry ingredients — fresh lemon juice, extra-virgin olive oil, real garlic — so you're not navigating a label minefield of synthetic preservatives or additives that can sneak into store-bought spreads. Parabens and other chemical preservatives are common in processed condiments, but when you make this from scratch, you know exactly what's going in the bowl. A final drizzle of olive oil and a scatter of fresh parsley pull it all together into something that looks genuinely impressive. Pile it onto crackers or a sliced baguette and watch it vanish.
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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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