Vegan Crispy Olive Tapenade with Smoked Paprika
This is the kind of appetizer that disappears before you even sit down. Two types of olives — briny Kalamata and mellow green — get blitzed with capers, garlic, lemon, and a generous hit of smoked paprika into a rough, deeply savory spread that tastes like it came from a Mediterranean deli counter. The real trick is the crispy topping: sliced Kalamata olives roasted at high heat until their edges shrivel and firm up, adding a satisfying crunch that makes every scoop genuinely interesting. Everything here is built from pantry-friendly, whole-food ingredients, so there's nothing to swap or second-guess — it's naturally free of any animal products without any compromise on richness or depth. The olive oil carries the whole thing together, giving the paste a luscious, spreadable texture that clings beautifully to a cracker or a slice of baguette. It serves six, which makes it an easy crowd-pleaser for a dinner party spread or a lazy weekend snack board. A little fresh parsley scattered over the top right before serving keeps it looking as good as it tastes.
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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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