A bold spread inspired by smoky Spanish flavours
When I think about Spanish tapas evenings in midsummer, I always picture a table dotted with small clay bowls, each one holding something punchy and full of character. A good tapenade often plays a starring role, and this smoky Spanish version with sun-dried tomatoes and smoked paprika never fails to draw people in. It’s intense, sultry, and feels right at home with a cold glass of wine.
The combination of olives and sun-dried tomatoes brings a double dose of savoury depth. Spanish smoked paprika, or pimentón, adds a slow-building smokiness that makes the tapenade feel more substantial than usual. I first had something like this in a Spanish tapas restaurant, spread thinly on toasted bread, paired with cured ham. The smoky paprika made it linger long after the first bite, almost like a whisper of the charcoal grills lining the streets.
What makes this version special is its balance. The tomatoes lend sweetness, the paprika a smoky backbone, and the olives keep everything sharp and salty. It’s a little darker in colour, a little more mysterious, compared to the herb-forward tapenades like my garlic and herb olive tapenade.
For those planning a tapas spread, this smoky tapenade sits beautifully next to wedges of manchego from my Spanish cheese tapas guide or grilled peppers like the ones in my Spanish vegetable tapas recipes. For a full collection of variations, you can always check my Spanish tapenade recipes guide.
Ingredients for smoky Spanish tapenade
- 150g pitted black olives
- 60g sun-dried tomatoes in oil, drained
- 2 garlic cloves
- 1 teaspoon smoked paprika (pimentón dulce)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sherry vinegar
- Sea salt to taste
- Black pepper to taste
Ingredient notes
Sun-dried tomatoes bring both sweetness and chew, but be mindful of those packed in oil – drain them properly so the tapenade doesn’t turn greasy. If using dried ones, soak them in warm water for 20 minutes before blending to soften.
Smoked paprika is the heart of this recipe. Spanish pimentón dulce gives a gentle smokiness, while pimentón picante would make it fiery. Choose according to your mood, but always use good-quality paprika, as it can make or break the tapenade.
Instructions
Place the olives, sun-dried tomatoes, garlic, and paprika into a food processor. Pulse until roughly chopped. Slowly pour in the olive oil while pulsing, keeping the texture coarse rather than smooth. Add the vinegar, stir, and season with salt and pepper, adjusting until balanced.
If a more rustic approach is preferred, chop the sun-dried tomatoes finely with a sharp knife before mixing them into the crushed olives and garlic. This method produces a chunkier tapenade where the tomato pieces remain distinct, adding chewiness and visual appeal.
Cooking techniques explained
When using smoked paprika, heat brings out its best qualities. To deepen the flavour, lightly toast the paprika in a dry pan for 30 seconds before adding it to the food processor. This unlocks its earthy, smoky aroma, making the tapenade taste fuller.
Balancing the sweetness of the tomatoes with the vinegar is crucial. Too much vinegar will overwhelm, while too little leaves the spread heavy. It’s better to start with a small amount, taste, then adjust. Tapenade thrives on balance, and small tweaks go a long way.
What to serve with this recipe
Serve this smoky tapenade on warm slices of toasted baguette or rustic bread. It also pairs well with roasted meats, especially grilled chicken or pork, where the paprika notes echo the flavours of the grill. Another option is to use it as a spread in sandwiches, layered with roasted vegetables or Spanish cheese. The sun-dried tomatoes make it rich enough to feel like a main element rather than just a side dip.
Wine and beer pairings
A Tempranillo from Rioja works beautifully here, its subtle oak and red fruit matching the smoky paprika. Garnacha is another excellent choice, slightly juicier and friendlier with the sweetness of sun-dried tomatoes. For beer, a malty amber ale brings warmth to the smoky tapenade, while a porter with chocolate undertones adds a surprising richness that complements the paprika. Both choices highlight the dish’s depth rather than competing with it.
FAQ about smoky Spanish tapenade recipes
Can I use fresh tomatoes instead of sun-dried?
Not ideal. Fresh tomatoes hold too much water and make the tapenade loose. Stick to sun-dried for intensity. If you want something fresher, try my green olive tapenade with lemon and thyme.
What kind of olives are best for smoky tapenade?
Black olives with a meaty texture work best. Hojiblanca and arbequina are great Spanish varieties. For more variety, I use a mix in my garlic and herb tapenade.
Can smoky tapenade be used as pasta sauce?
Yes, toss a spoonful through warm spaghetti with a drizzle of extra olive oil. It works similarly to pesto but with a darker, smokier edge. If you’d like something creamier, check my manchego cheese tapenade.
How long does smoky Spanish tapenade last?
It keeps in the fridge for five days in a sealed jar, topped with a thin layer of olive oil. For longer storage, see below.
Tips for success with smoky Spanish tapenade recipes
Always taste as you go when adding smoked paprika. It’s easy to overdo, and while the first spoonful might taste fine, the smoky note builds as it rests. A lighter hand makes for a more balanced dip. Don’t skip draining the tomatoes properly, especially if they’re packed in oil. Too much excess oil can make the tapenade slick rather than spreadable. A quick pat with kitchen paper before blending can save the texture.
Recipe variation suggestions
Add roasted red peppers for an even deeper flavour profile. Their natural sweetness works beautifully with smoked paprika and makes the spread more vibrant in colour. For a spicy kick, swap smoked paprika for the hot version, pimentón picante, and add a pinch of cayenne. This version is fantastic served with beer during late-summer evenings outdoors.
Storage and reheating smoky Spanish tapenade recipes
Store in a glass jar with a thin film of olive oil on top to protect it from air. It lasts up to five days in the fridge. For longer storage, freeze small portions in sealed containers and thaw in the fridge overnight. Reheating isn’t needed, but for pasta sauce use, gently warm a spoonful in a pan with olive oil before tossing it with cooked pasta.
Smoked Paprika Explained
Smoked paprika, or pimentón, is essential. It’s made by drying peppers over oak fires, giving a flavour no other spice can replicate. If it’s hard to find, Hungarian paprika with a pinch of chipotle powder can substitute, though the result won’t be quite the same. Sun-dried tomatoes are also worth mentioning. The oil-packed kind adds richness but requires draining, while the dry kind needs soaking. Both work, but each gives a slightly different personality to the tapenade.
Smoky Spanish Tapenade with Sun-Dried Tomatoes and Paprika
Ingredients
- 150 g black olives pitted
- 60 g Sun-dried tomatoes in oil, drained
- 2 cloves Garlic
- 1 tsp Smoked paprika (pimentón dulce)
- 2 tbsp Olive oil extra virgin
- 1 tsp Sherry vinegar
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Place the olives, sun-dried tomatoes, garlic, and paprika into a food processor. Pulse until roughly chopped. Slowly pour in the olive oil while pulsing, keeping the texture coarse rather than smooth. Add the vinegar, stir, and season with salt and pepper, adjusting until balanced.
- If a more rustic approach is preferred, chop the sun-dried tomatoes finely with a sharp knife before mixing them into the crushed olives and garlic. This method produces a chunkier tapenade where the tomato pieces remain distinct, adding chewiness and visual appeal.