Rice 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 blended with capers, garlic, lemon zest, 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 olive topping: sliced Kalamata rounds roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch that makes every bite more interesting. Since the whole dish is built around olives, capers, and good olive oil, it's naturally free of grains and fillers without any substitutions required — just honest, punchy Mediterranean flavor. This is one of those recipes that looks impressive but comes together with minimal effort and a food processor. Serve it with crackers or sliced baguette and a drizzle of extra-virgin olive oil, and it's ready to anchor any spread or grazing board. It also keeps well, so making it ahead is a smart move when you're entertaining.
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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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