Turkey 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. Kalamata and green olives are blended with capers, garlic, lemon, and a generous hit of smoked paprika, creating a spread that's complex and punchy without any fuss. 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 entirely plant-based, so there's no need to scan labels or worry about hidden animal products sneaking into your spread. The food processor does the heavy lifting, and the whole thing comes together while the crispy olives are still in the oven. 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 involved.
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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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