Peanut 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. Kalamata and green olives are blitzed with capers, garlic, lemon, and smoked paprika into a rough, spreadable paste that hits every note — salty, tangy, earthy, and just a little smoky. The real move here is the crispy topping: sliced Kalamata olives roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch that makes the whole thing feel restaurant-worthy. Since every ingredient in this recipe is naturally free from peanuts and peanut-derived oils, there's no need to scrutinize labels or worry about hidden allergens sneaking into your spread. The base comes together in a food processor in minutes, and the oven does the heavy lifting on that crispy topping while you prep everything else. 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 showstopper that's as easy to make as it is impressive to serve.
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!