A vibrant tapenade full of sweet peppers and nutty depth
Spanish cooking often celebrates the contrast of sweet and savoury, and this roasted red pepper tapenade with almonds captures that beautifully. The peppers bring sweetness and smokiness, while the almonds add body and a nutty undertone that makes the spread hearty and satisfying. It’s less briny than traditional olive tapenades, but just as captivating.
I first made this version during autumn, when red peppers are at their peak, glossy and heavy with juice. Roasting them until their skins blistered and softened brought out their natural sugars, which paired perfectly with the toasted almonds I had lying around from another dish. Together, they created a spread that was earthy and comforting, yet fresh enough to feel like a summer recipe.
Compared to the sharper anchovy and caper tapenade, this recipe feels rounder and softer. It’s also a good choice if you’re serving a crowd that prefers less salty or fishy flavours. Almonds bring texture and richness without overpowering the peppers, making the tapenade versatile across different dishes.
It’s part of my Spanish tapenade recipes collection, which showcases the many ways Spain turns simple ingredients into vibrant spreads. Pair this pepper and almond tapenade with vegetable tapas or with mild cheeses from my Spanish cheese tapas guide.
Ingredients for roasted red pepper Spanish tapenade
- 2 large red peppers
- 150g pitted black olives
- 50g blanched almonds, toasted
- 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
Roasting the peppers is key. Their skins blacken and peel away, leaving soft flesh with concentrated sweetness. Jarred roasted peppers can work in a pinch, but freshly roasted ones give more depth and smokiness.
Blanched almonds should be lightly toasted before use. This step draws out their natural oils and adds complexity. If you can find Marcona almonds, a Spanish variety, they’re especially buttery and work wonderfully here.
Instructions
Place the red peppers under a hot grill or directly over a gas flame until the skins blister and char. Once blackened, transfer them to a bowl, cover, and let steam for 10 minutes. Peel away the skins, remove seeds, and roughly chop the flesh.
Add the roasted peppers, olives, almonds, garlic, and smoked paprika to a food processor. Pulse until chunky. Drizzle in olive oil while pulsing until the mixture forms a coarse paste. Stir in sherry vinegar, then season with salt and pepper to taste.
Cooking techniques explained
Roasting peppers over an open flame gives them a smoky flavour that can’t be replicated in the oven, but an oven grill at high heat is a good alternative. The steaming step after roasting loosens the skins, making them easier to peel. Skipping this makes the tapenade bitter from burnt skins.
Toasting almonds before blending is crucial. A dry pan works well, but watch closely as they burn quickly. The nutty aroma should be fragrant but not acrid. Once toasted, they cool slightly before being added to avoid softening the peppers prematurely.
What to serve with this recipe
This tapenade is fantastic spread across warm sourdough or spooned onto grilled chicken. The sweetness of peppers pairs well with charred meats. It also shines as a dip for raw vegetables like carrots, cucumbers, or celery. The almonds make it rich enough to feel indulgent, turning a simple crudité platter into something much more exciting.
Wine and beer pairings
A glass of Garnacha works beautifully, its berry fruit balancing the sweetness of roasted peppers. A Monastrell from Jumilla, with its earthier tones, also pairs well. For beer, try a wheat beer with citrus notes to lift the richness of almonds, or a malty Vienna lager, which enhances the roasted quality of the peppers.
FAQ about red pepper Spanish tapenade
Can I make this tapenade without olives?
Yes, though the flavour will be sweeter and less briny. For a more olive-forward version, see my garlic and herb olive tapenade.
Can almonds be swapped with another nut?
Yes, walnuts bring earthiness while cashews make it creamier. For more nut ideas, check my mixed nut and citrus tapenade.
How long does roasted red pepper tapenade last?
It will keep in the fridge for up to five days if stored in a sealed jar with a little olive oil on top. See my storage tips below for details.
Can jarred roasted peppers be used?
They can, but fresh roasted peppers offer more depth and smokiness. If using jarred, drain them thoroughly before blending.
Tips for success with roasted red pepper Spanish tapenade recipes
Don’t rush the roasting step. The peppers need time for their skins to char completely — this is where much of the smokiness comes from. Patience pays off with sweeter flesh and a deeper flavour. Always toast the almonds. Even a quick two-minute toast in a dry pan changes their flavour dramatically. The difference between raw and toasted almonds is noticeable and essential for balance.
Recipe variation suggestions
Add a pinch of cayenne for a spicier kick, making it more lively for summer barbecues. The heat plays nicely against the sweetness of roasted peppers. For a creamier version, stir in a spoonful of cream cheese or ricotta just before serving. This softens the spread and makes it ideal as a sandwich filling.
Storage and reheating roasted red pepper Spanish tapenade recipes
Store in a sealed glass jar topped with olive oil. It will last in the fridge for up to five days. For longer storage, freeze in small portions, thawing overnight in the fridge. This tapenade doesn’t require reheating, but if using as a sauce for pasta or roast vegetables, gently warm it in a pan with extra olive oil.
Unusual ingredients explained
Smoked paprika adds both colour and depth, making it indispensable here. If you don’t have it, regular paprika with a drop of liquid smoke can stand in, though the result won’t be as authentic.
Marcona almonds are worth mentioning. They’re a Spanish variety, softer and sweeter than regular almonds, and they elevate this tapenade to something special. If unavailable, regular blanched almonds work fine.
Roasted Red Pepper Spanish Tapenade with Almonds
Ingredients
- 2 Red peppers large
- 150 g Black olives pitted
- 50 g Almonds blanched, toasted
- 2 cloves Garlic
- 2 tbsp Olive oil
- 1 tsp Sherry vinegar
- 1 tsp Smoked paprika
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Place the red peppers under a hot grill or directly over a gas flame until the skins blister and char. Once blackened, transfer them to a bowl, cover, and let steam for 10 minutes. Peel away the skins, remove seeds, and roughly chop the flesh.
- Add the roasted peppers, olives, almonds, garlic, and smoked paprika to a food processor. Pulse until chunky. Drizzle in olive oil while pulsing until the mixture forms a coarse paste. Stir in sherry vinegar, then season with salt and pepper to taste.