Pistachio Free Vegan Crispy Olive Tapenade with Smoked Paprika
Bold, briny, and deeply savory, this tapenade is the kind of appetizer that disappears fast. Kalamata and green olives are blended with capers, garlic, and a generous hit of smoked paprika, creating a spread that's rich and complex without any dairy or animal products in sight. 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. A drizzle of good extra-virgin olive oil and a scatter of fresh parsley finish it off beautifully. Store-bought tapenades can be a minefield of unexpected add-ins, but this one keeps things clean and straightforward — every ingredient is right there in the list. Serve it with crackers or sliced baguette and watch it vanish before the main course even hits the 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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