Xanthan Gum Free Vegan Crispy Olive Tapenade with Smoked Paprika

Bold, briny, and smoky all at once, this olive tapenade is the kind of appetizer that disappears fast at any gathering. Two types of olives — Kalamata and green — get pulsed with capers, garlic, smoked paprika, lemon juice, and lemon zest into a rough, deeply savory spread that still has real texture and personality. The real showstopper 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 bite more interesting. Because the whole recipe is built from whole, recognizable ingredients — olives, olive oil, citrus, spices — there are no stabilizers or thickeners hiding anywhere, which is exactly what you want when you're keeping things clean. It's naturally plant-based too, so it works beautifully for a crowd with mixed dietary needs. Serve it with crackers or sliced baguette and a final drizzle of good olive oil, and it looks far more impressive than the effort it actually takes.

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