A rich and creamy Spanish tapenade with Manchego
Some tapenades are sharp and briny, others smoky or fiery, but this creamy Spanish tapenade with manchego cheese and olives feels utterly indulgent. The cheese softens the olives’ edge, adding a nutty, buttery richness that transforms a simple spread into something you’ll want to spoon onto everything.
The first time I tried manchego in a spread like this was at a small wine bar in Madrid. They folded it into a tapenade of black olives, and the texture was luxuriously smooth, with just the right amount of saltiness. It instantly struck me as the sort of recipe that works as both a dip and a centrepiece for a tapas board.
Compared with the lighter green olive and lemon tapenade, this one leans into richness. Manchego adds body, while the olives keep the flavour grounded. It’s a spread that pairs as happily with grilled vegetables as with roasted meats.
This recipe belongs to my Spanish tapenade recipes collection. For an irresistible spread, serve it alongside Spanish meatballs and add a selection of wedges from my Spanish cheese tapas guide.
Ingredients for creamy Spanish tapenade with manchego
- 150g pitted black olives
- 100g manchego cheese, finely grated
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon sherry vinegar
- Sea salt to taste
- Black pepper to taste
Ingredient notes
Choose a semi-curado manchego (aged 3–6 months). It’s firm enough to grate but still creamy, with nutty sweetness. Curado or viejo (longer-aged manchego) can be used for a sharper, more robust flavour, but they’ll make the spread slightly less creamy.
Grating the cheese finely ensures it blends smoothly into the olives. If chopped too coarsely, it won’t integrate as well, leaving lumps instead of a unified spread.
Instructions
Place the olives, garlic, manchego, lemon juice, and vinegar into a food processor. Pulse until well combined. Slowly drizzle in olive oil while pulsing until the mixture forms a creamy, coarse paste. Season lightly with salt and pepper, tasting as manchego already brings saltiness.
For a chunkier version, mash the cheese and garlic together first, then stir through hand-chopped olives. This keeps the olives more distinct while still giving a creamy base.
Cooking techniques explained
Using manchego at room temperature helps it blend more smoothly with the olives. Cold cheese tends to clump, so let it sit out for at least 20 minutes before grating and blending. When using a food processor, short pulses are key. Over-blending risks turning the mixture into a heavy paste rather than a creamy spread with texture. Manchego should coat the olives, not completely mask them.
What to serve with this recipe
This tapenade is wonderful on slices of toasted bread, especially when topped with roasted peppers or charred courgettes. The creamy manchego makes it luxurious without needing anything extra. It also pairs beautifully with roast chicken or pork. The cheese adds richness, turning the tapenade into more than just a dip — it becomes a sauce that ties the dish together.
Wine and beer pairings
A glass of Rioja Crianza complements manchego beautifully. Its red fruit and gentle oak bring out the cheese’s nutty character. Albariño, on the other hand, provides a fresher contrast, cutting through the richness. For beer, try a malty amber ale to match the manchego’s depth, or a crisp pilsner to refresh the palate between bites. Both options work depending on whether you want to lean into richness or balance it.
FAQ about manchego Spanish tapenade recipes
Can I use another cheese instead of manchego?
Yes, parmesan or pecorino work as substitutes, though they’ll be sharper and saltier. For a vegan alternative, see my artichoke and parsley tapenade.
Does the cheese make this tapenade heavier?
Yes, it’s richer than most versions, but that’s its charm. If you’d like something lighter, try my green olive and lemon tapenade.
How long does manchego tapenade last?
It keeps in the fridge for up to three days. Because of the cheese, it doesn’t last as long as vegan versions like my roasted garlic tapenade.
Can this tapenade be used in cooking?
Yes, it melts into pasta or risotto beautifully. Stir through at the end of cooking for a creamy, savoury lift.
Tips for success with manchego Spanish tapenade recipes
Grate the cheese finely and use it at room temperature. This ensures it blends evenly into the olives without clumping. Taste before adding extra salt. Manchego already brings salinity, and too much can quickly overwhelm the balance.
Recipe variation suggestions
Stir in chopped walnuts or almonds for nutty crunch. This makes the tapenade heartier and adds texture. Add a pinch of smoked paprika to echo the cheese’s nuttiness while adding a subtle smoky note. This variation is particularly good for cooler months.
Storage and reheating manchego Spanish tapenade recipes
Store in a sealed container in the fridge for up to three days. Because it contains cheese, it doesn’t keep as long as other tapenades. This tapenade doesn’t require reheating, though it can be gently warmed with olive oil and stirred into hot pasta for a quick, creamy sauce.
Unusual ingredients explained
Manchego is the star here. This Spanish sheep’s milk cheese is nutty, buttery, and slightly sweet, making it perfect for a creamy tapenade. If manchego isn’t available, pecorino is the closest substitute, though slightly saltier. Sherry vinegar adds brightness, preventing the cheese and olives from becoming too heavy. It’s the secret to keeping this tapenade lively rather than cloying.
Creamy Spanish Tapenade with Manchego Cheese and Olives
Ingredients
- 150 g Black olives pitted
- 100 g Manchego finely grated
- 2 cloves Garlic
- 2 tbsp Olive oil extra virgin
- 1 tsp Lemon juice
- 1 tsp Sherry vinegar
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Place the olives, garlic, manchego, lemon juice, and vinegar into a food processor. Pulse until well combined. Slowly drizzle in olive oil while pulsing until the mixture forms a creamy, coarse paste. Season lightly with salt and pepper, tasting as manchego already brings saltiness.
- For a chunkier version, mash the cheese and garlic together first, then stir through hand-chopped olives. This keeps the olives more distinct while still giving a creamy base.