Tree Nut Free Vegan Crispy Olive Tapenade with Smoked Paprika
Bold, briny, and deeply savory, this olive tapenade is the kind of appetizer that disappears fast at any gathering. Two types of olives — Kalamata and green — get blitzed with capers, garlic, lemon, and a generous hit of smoked paprika, creating a spread that's complex and punchy without requiring any complicated technique. 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. Since the whole recipe is built around pantry-friendly, plant-based ingredients, there's no need to scan labels for hidden dairy or worry about nut-based thickeners sneaking into the mix. A drizzle of good extra-virgin olive oil and a scatter of fresh parsley finish things off beautifully. Pile it onto 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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