Spanish Tapenade With Mixed Nuts And Citrus Zest Twist

A Spanish tapenade brightened with nuts and citrus

Tapenade often leans into briny, savoury flavours, but sometimes it benefits from a little lift. This Spanish tapenade with mixed nuts and citrus zest does exactly that. The nuts add richness and crunch, while the citrus zest cuts through with freshness. It’s a spread that feels festive, making it perfect for Christmas gatherings, New Year parties, or any time you want to surprise guests with something different.

I came up with this variation during winter when oranges and lemons were at their juiciest. Adding zest into the mix gave the tapenade an almost perfume-like brightness, while the nuts provided grounding richness. The result was a spread that was both indulgent and lively.

Compared to the creamy manchego tapenade, this one is fresher. It has echoes of the chilli and sherry vinegar version, but where that one is fiery, this is citrusy.

As with all my Spanish tapenade recipes, this variation shows how versatile the spread can be. It also pairs beautifully with Spanish vegetable tapas for a colourful, well-rounded table.

Ingredients for Spanish tapenade with nuts and citrus

150g pitted green olives
50g mixed nuts (almonds, walnuts, cashews), lightly toasted
2 garlic cloves
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons extra virgin olive oil
1 teaspoon sherry vinegar
Sea salt to taste
Black pepper to taste

Ingredient notes

Toasting the nuts deepens their flavour. A dry pan works well, but watch carefully as they burn quickly. Almonds and walnuts bring a classic Spanish feel, while cashews soften the mix with creaminess.

The citrus zest is crucial. Orange adds sweetness and perfume, while lemon keeps the spread sharp. Always use unwaxed fruit and zest freshly, as pre-packaged zest lacks vibrancy.

Instructions

Place the olives, garlic, nuts, orange zest, and lemon zest into a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a coarse paste. Add vinegar, taste, and adjust seasoning with salt and pepper.

For a more textured version, chop the nuts by hand before mixing into the chopped olives and garlic. This gives the tapenade crunchier texture and makes the citrus zest stand out more clearly.

Cooking techniques explained

Balancing citrus is important. Too much lemon can make the spread sharp, while too much orange can make it cloying. Equal parts of both provide freshness without overwhelming the olives. Toasting nuts just until fragrant brings out natural oils without bitterness. Once cooled, they’re ready to be blended. Adding them hot would soften the olives prematurely.

What to serve with this recipe

This tapenade is excellent with roasted turkey or chicken, making it an ideal spread for festive tables. The citrus notes cut through rich meats beautifully. It’s also delicious spread on crostini, topped with roasted vegetables or thin slices of cured ham. The combination of nuts, citrus, and olives feels both rustic and refined.

Wine and beer pairings

Cava is a wonderful match here. Its bubbles lift the citrus notes while balancing the richness of nuts. A dry Fino sherry also pairs beautifully, highlighting the savoury depth of the olives. For beer, a citrusy IPA echoes the zest, while a Belgian-style witbier with coriander and orange peel feels almost tailor-made for this spread.

FAQ about nut and citrus Spanish tapenade

Can I use only one type of nut?

Yes, almonds or walnuts alone work perfectly. For a creamier version, cashews are excellent. For more nut inspiration, see my red pepper and almond tapenade.

Can I skip the citrus zest?

It’s not recommended, as it brings freshness. If you want something richer, try my manchego and olive tapenade.

How long does nut and citrus tapenade last?

It lasts for up to five days in the fridge when stored in a sealed jar topped with olive oil. For longer storage, see the tips below.

Is this recipe vegan?

Yes, it’s fully plant-based and gluten-free. For another vegan option, try my artichoke and parsley tapenade.

Tips for success with nut and citrus Spanish tapenade recipes

Toast the nuts properly. Raw nuts taste flat in tapenade, but toasting makes them fragrant and releases natural oils that enrich the spread. Use fresh zest only. Bottled juice or dried zest won’t provide the same lift and can make the tapenade taste dull.

Recipe variation suggestions

Add fresh coriander and lime zest for a brighter, greener version with more herbal lift. This works especially well in summer. Mix in chopped dried figs or raisins for a sweet-and-savoury variation that feels festive and pairs well with cheese boards.

Storage and reheating nut and citrus Spanish tapenade recipes

Keep in a sealed jar with olive oil on top. It will last in the fridge for up to five days. For longer storage, freeze in small portions and thaw in the fridge overnight. Reheating isn’t needed, but it can be warmed gently with olive oil for use as a sauce with pasta or roasted vegetables.

Ingredients explained

Mixed nuts might sound unusual for tapenade, but they add texture and richness that olives alone can’t provide. Almonds, in particular, are traditional in Spanish sauces like romesco, so their use here feels natural. Citrus zest brightens the tapenade, making it more versatile and festive. Spanish oranges are especially fragrant, but any unwaxed citrus works.