Pecan 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, creating a spreadable paste that's rich and complex without being fussy. 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 completely plant-based, built from pantry staples and fresh citrus, so there's no need to scan labels or worry about hidden nut ingredients sneaking in. Smoked paprika does a lot of heavy lifting, lending a subtle warmth and depth that makes the whole spread taste like it took far more effort than it did. Pile it onto crackers or sliced baguette and finish with a drizzle of good olive oil and a scatter of fresh parsley for a dish that looks genuinely impressive on any table.
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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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