Sesame Free Vegan Crispy Olive Tapenade with Smoked Paprika
Briny, smoky, and layered with bold Mediterranean flavor, this olive tapenade is the kind of appetizer that disappears fast at any gathering. Kalamata and green olives are blended with capers, garlic, fresh lemon, and a generous hit of smoked paprika into a rough, spreadable paste that's deeply savory and completely plant-based. What really sets it apart is the crispy topping — sliced olives roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch to every bite. Store-bought spreads and dips can be surprisingly tricky to vet for hidden sesame ingredients like tahini, which often sneaks into olive-based preparations, but every ingredient here is straightforward and easy to check. The whole recipe leans on pantry staples and fresh citrus, so there's no guesswork involved. 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 something that looks and tastes far more impressive than the effort required.
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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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