A fiery Spanish tapenade with just the right heat
Sometimes a spread needs a little kick, and that’s where this spicy Spanish tapenade comes in. Chilli peppers bring warmth that builds slowly, while sherry vinegar adds a sharp note that brightens everything. It’s lively, bold, and the sort of recipe that wakes up a tapas table the moment it arrives.
I first experimented with chilli in tapenade during late summer, when fresh peppers were in season and practically begging to be used. Spanish cooking often layers heat carefully, never overwhelming the palate, and that’s exactly what happens here. It’s not about fire for the sake of it, but rather a subtle warmth that plays against the briny depth of olives.
Compared with the green olive and lemon tapenade, this one is sharper and spicier. It sits in contrast to the sweeter red pepper and almond version, showing just how versatile Spanish tapenade recipes can be.
This recipe is part of my Spanish tapenade recipes collection. It works brilliantly alongside grilled meats and even pairs well with hearty Spanish meatballs when you want a spread with attitude.
Ingredients for spicy Spanish tapenade
- 200g pitted black olives
- 1–2 red chillies (depending on heat preference)
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sherry vinegar
- 1 teaspoon smoked paprika
- Sea salt to taste
- Black pepper to taste
Ingredient notes
Choose chillies based on your tolerance. Red cayenne peppers bring a bright heat, while milder peppers like romano provide warmth without overpowering the dish. Dried chilli flakes can also be used, but fresh peppers give more vibrant flavour. Sherry vinegar is essential for balance. It cuts through the heat and saltiness, keeping the tapenade lively rather than heavy. Red wine vinegar can work as a substitute, but it lacks the nuanced sweetness of sherry vinegar.
Instructions
Roughly chop the chillies, removing seeds if less heat is desired. Place the olives, chillies, garlic, and smoked paprika into a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a coarse paste. Stir in sherry vinegar, taste, and season with salt and pepper.
For a hand-prepared version, pound garlic and chillies in a mortar until broken down, then stir through chopped olives and paprika. This method gives a chunkier spread with a rustic appearance and slightly more pronounced chilli heat.
Cooking techniques explained
Toasting the chillies before blending enhances their flavour. A quick roast under the grill or in a hot dry pan intensifies their smokiness and tempers raw sharpness. Balancing chilli heat with acidity is vital. Too much vinegar can make the tapenade harsh, while too little leaves it flat. Taste repeatedly, adjusting drop by drop, until the warmth and brightness feel even.
What to serve with this recipe
This tapenade is fantastic with grilled lamb skewers or roast chicken. The chilli brings energy to otherwise straightforward dishes. It also pairs nicely with cheese boards. A spoonful next to manchego or idiazabal provides a spicy contrast to creamy, nutty cheeses, making each bite feel more dynamic.
Wine and beer pairings
A bold red like Monastrell from Jumilla can handle the heat, its earthy notes standing up to chilli. Garnacha, with its juicy fruit, offers a softer counterbalance. For beer, an IPA with citrus hops enhances the chilli, while a malty brown ale smooths out the sharp edges and makes the heat more approachable.
FAQ about spicy Spanish tapenade
How spicy is this tapenade?
It depends on the chillies used. Mild peppers give warmth, while hot cayenne or bird’s eye chillies bring fiery heat. If you’d prefer something sweeter, try my red pepper and almond tapenade.
Can I use dried chilli flakes instead of fresh peppers?
Yes, but fresh chillies provide a rounder flavour. If using flakes, start with half a teaspoon and adjust to taste.
What’s the best way to balance the heat?
Add sherry vinegar gradually and taste often. If the spread feels too fiery, a squeeze of lemon juice can soften it. For something gentler, the green olive and lemon version is a good choice.
How long does spicy tapenade last?
It will keep in the fridge for up to five days if stored in a sealed jar with olive oil on top.
Tips for success with spicy Spanish tapenade recipes
Remove chilli seeds if you prefer less heat. The flesh carries flavour, while seeds bring sharp fire. Adjusting the ratio of flesh to seeds is the easiest way to control spice level. Always taste before salting. Between olives, chillies, and vinegar, the seasoning can shift quickly. A little restraint helps keep the tapenade balanced.
Recipe variation suggestions
Add roasted red peppers for a sweeter, smokier version that still carries a touch of heat. This works well for larger gatherings where not everyone loves spice. For a truly fiery tapenade, blend in a pinch of cayenne and a splash of hot smoked paprika. This creates a spread with lingering warmth that pairs well with grilled meats in colder months.
Storage and reheating spicy Spanish tapenade recipes
Keep in a sealed jar topped with olive oil. It lasts up to five days in the fridge. For longer storage, freeze small portions and defrost overnight. This tapenade doesn’t need reheating, though it can be warmed gently with olive oil and tossed with pasta for a spicy sauce.
Unusual ingredients explained
Spanish smoked paprika deepens the tapenade’s flavour, tying the chilli heat to the olives. If unavailable, Hungarian paprika with a pinch of chilli powder can be used. Sherry vinegar is softer than standard vinegar and worth seeking out. It balances chilli heat without leaving harsh acidity.
Spicy Spanish Tapenade with Chilli Peppers and Sherry Vinegar
Ingredients
- 200 g Black olives pitted
- 1-2 Red chilli depending on heat preference
- 2 cloves Garlic
- 2 tbsp Olive oil extra virgin
- 1 tsp Sherry vinegar
- 1 tsp Smoked paprika
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Roughly chop the chillies, removing seeds if less heat is desired. Place the olives, chillies, garlic, and smoked paprika into a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a coarse paste. Stir in sherry vinegar, taste, and season with salt and pepper.
- For a hand-prepared version, pound garlic and chillies in a mortar until broken down, then stir through chopped olives and paprika. This method gives a chunkier spread with a rustic appearance and slightly more pronounced chilli heat.