A mellow Spanish tapenade with roasted garlic sweetness
Some days call for a tapenade that’s gentler, softer, and layered with warmth rather than sharpness. That’s where this rustic Spanish tapenade with roasted garlic and black olives shines. The garlic, roasted until golden and sweet, blends with the olives to create a spread that’s earthy and comforting without being too briny.
I first made this during winter, when I was roasting trays of vegetables almost daily. Slipping a few extra garlic cloves into the oven alongside potatoes and carrots became a ritual. Later, those cloves found their way into the food processor with olives, and suddenly I had a spread that tasted far more indulgent than the effort required.
This recipe differs from the punchier anchovy and caper tapenade or the fiery chilli and sherry vinegar version. It’s smoother, creamier, and leans into the comfort of roasted flavours.
As part of my Spanish tapenade recipes collection, this rustic garlic tapenade is one I reach for when serving roasted meats, simple cheese boards, or even grilled vegetables from my Spanish vegetable tapas recipes.
Ingredients for rustic Spanish tapenade
- 200g pitted black olives
- 6 garlic cloves, roasted until soft
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon sherry vinegar
- Sea salt to taste
- Black pepper to taste
Ingredient notes
Roasting garlic transforms its flavour. Instead of being sharp and pungent, it becomes mellow, almost caramelised, with a sweetness that works perfectly against the saltiness of olives. To roast, wrap whole unpeeled cloves in foil and bake at 180°C for 30 minutes until soft. Fresh rosemary adds depth here, though thyme or oregano can work too. Use herbs sparingly — their job is to support the garlic, not overpower it.
Instructions
Roast the garlic cloves until tender and golden. Once cooled, squeeze the soft garlic from the skins. Place the roasted garlic, olives, rosemary, lemon juice, and vinegar in a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a rustic paste. Season with salt and pepper to taste.
For a more textured version, mash the roasted garlic with a fork and stir through hand-chopped olives and herbs. This creates a spread where the garlic remains distinct and the olives chunky.
Cooking techniques explained
When roasting garlic, wrapping it in foil prevents it from drying out. If roasted uncovered, the cloves can burn and become bitter. Adding a drop of olive oil before roasting makes the cloves silky and easy to blend. Using a mortar and pestle with roasted garlic is particularly satisfying. The cloves mash into a creamy base almost instantly, giving a spread that feels richer than one made purely by machine.
What to serve with this recipe
This rustic tapenade pairs wonderfully with roasted chicken or lamb. Its mellow sweetness complements roasted meats without overwhelming them. It’s also excellent spread onto warm focaccia or served with a cheese platter. The garlic notes sit beautifully alongside manchego or idiazabal cheeses, making it a natural fit for tapas evenings.
Wine and beer pairings
A glass of Tempranillo complements the roasted garlic, its smooth tannins pairing well with the olives’ saltiness. A lighter Garnacha also works, bringing fruitiness to balance the spread’s richness. For beer, a nutty brown ale pairs nicely with roasted garlic, while a Belgian dubbel adds caramel notes that echo the garlic’s sweetness.
FAQ about roasted garlic Spanish tapenade
How do I roast garlic for tapenade?
Wrap unpeeled cloves in foil with a drop of olive oil and roast at 180°C for about 30 minutes. Once soft, squeeze out the flesh. For sharper flavour, try my garlic and herb olive tapenade.
Can roasted garlic tapenade be frozen?
Yes, it freezes well. Store in small portions, thaw in the fridge overnight, and stir before serving. For a spicier freezer-friendly option, see my chilli and sherry vinegar tapenade.
What’s the difference between raw and roasted garlic in tapenade?
Raw garlic is sharper and punchier, while roasted garlic is sweet and mellow. Both work, but roasted garlic creates a more comforting spread.
Is this recipe vegan?
Yes, it’s naturally vegan and gluten-free. For another plant-based option, see my artichoke and parsley tapenade.
Tips for success with roasted garlic Spanish tapenade recipes
Don’t rush the garlic roasting. Undercooked garlic will taste raw and sharp, while properly roasted cloves should be soft, spreadable, and sweet. Patience is key. Add vinegar slowly. Too much acidity will overwhelm the garlic’s sweetness. Taste as you go to maintain balance between mellow and sharp notes.
Recipe variations
Add roasted red peppers for extra sweetness and colour, creating a variation that bridges this rustic version with my red pepper and almond tapenade. For a herbier flavour, stir in chopped fresh parsley or coriander just before serving. This brightens the tapenade and makes it more suitable for spring or summer.
Storage and reheating roasted garlic Spanish tapenade recipes
Store in a sealed glass jar topped with a little olive oil. It will last up to five days in the fridge. For longer storage, freeze in small containers. This tapenade doesn’t require reheating, though it can be warmed gently with olive oil and used as a sauce for pasta or roast vegetables.
Unusual ingredients explained
Roasted garlic isn’t unusual but often overlooked in spreads. Its mellow flavour makes this tapenade unique. Sherry vinegar is once again the balancing element, softening the garlic’s sweetness while tying it back to Spanish tradition.
Rustic Spanish Tapenade with Roasted Garlic and Black Olives
Ingredients
- 200 g Black olives pitted
- 6 cloves Garlic roasted until soft
- 2 tbsp Olive oil extra virgin
- 1 tsp Fresh rosemary finely chopped
- 1 tsp Lemon juice
- 1 tsp Sherry vinegar
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Roast the garlic cloves until tender and golden. Once cooled, squeeze the soft garlic from the skins. Place the roasted garlic, olives, rosemary, lemon juice, and vinegar in a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a rustic paste. Season with salt and pepper to taste.
- For a more textured version, mash the roasted garlic with a fork and stir through hand-chopped olives and herbs. This creates a spread where the garlic remains distinct and the olives chunky.