Spanish Olive Tapenade
Transform your appetizer game with this bold and savory Spanish Olive Tapenade, a versatile spread that’s as effortless to prepare as it is packed with Mediterranean flavor. This recipe combines the briny richness of Spanish green olives and Kalamata olives with the tangy bite of capers, a hint of garlic, and optional anchovy fillets for an umami boost. Fresh parsley, smoked paprika, and a zesty splash of lemon juice elevate the tapenade with vibrant, herbaceous notes, while high-quality extra virgin olive oil ties everything together into a perfectly textured, spreadable paste. With just 15 minutes of prep and no cooking required, this crowd-pleasing dip is perfect for serving with crusty bread, crackers, or fresh veggies. Whether as a party appetizer, a charcuterie board essential, or a topping for grilled dishes, this Spanish Olive Tapenade is a simple yet sophisticated way to celebrate Mediterranean cuisine.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Spanish green olives (pitted)
- 1 cup Kalamata olives (pitted)
- 2 tablespoons Capers (rinsed and drained)
- 2 fillets Anchovy fillets (optional)
- 1 large Garlic clove
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Paprika (preferably smoked)
- 0.25 teaspoon Black pepper
Instructions
Add the Spanish green olives, Kalamata olives, capers, anchovy fillets (if using), and garlic clove to the bowl of a food processor.
Pulse the food processor several times to coarsely chop the ingredients. Scrape down the sides of the bowl as needed.
Add the extra virgin olive oil, fresh parsley, lemon juice, paprika, and black pepper to the mixture.
Process the ingredients in the food processor until they form a coarse but spreadable paste. Be careful not to over-process the mixture; it should still have some texture.
Taste the tapenade and adjust the seasonings, adding more lemon juice, pepper, or a small pinch of salt if necessary (the olives and capers are already salty, so additional salt is usually unnecessary).
Transfer the tapenade to a serving dish and garnish with a drizzle of olive oil and a sprinkle of chopped parsley, if desired.
Serve immediately with crusty bread, crackers, or vegetable sticks. Alternatively, store the tapenade in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.2 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
