A rustic dip that feels like Spain in a bowl
There’s something so good about the first spoonful of homemade tapenade. The briny hit of olives balanced with the mellow sweetness of garlic and the earthiness of fresh herbs is pure sunshine on your tongue. When I started exploring traditional Spanish tapenade recipes, I realised how versatile this simple dish can be. It’s a spread, a dip, and even a quick pasta sauce if you’re short on ideas.
This particular version uses a mix of black and green olives with fresh parsley and thyme, a nod to the herb gardens I’ve admired while travelling through Andalusia in early spring. The air there seems perfumed with rosemary and citrus blossoms, and I’ve tried to capture a little of that feeling here. If you’re curious about other variations, I’ve collected them all in my Spanish tapenade recipes guide.
Tapenade is often thought of as a Provençal thing, but Spain has its own spin, drawing on its pantry staples like sherry vinegar, smoked paprika, and almonds. This version is pared back, focusing on pure olive flavour lifted by lemon zest and garlic. For me, it’s the sort of recipe that makes weeknights brighter and gatherings more relaxed, as it only takes minutes but feels thoughtful.
If you’re already planning a tapas night, you could pair this with something heartier like Spanish vegetable tapas, creamy cheeses from my Spanish cheese tapas guide, or even little Spanish meatballs. It’s the kind of recipe that fits itself to the occasion.
Ingredients for Spanish Olive Tapenade with Garlic and Herbs
- 150g pitted black olives
- 100g pitted green olives
- 2 garlic cloves
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 teaspoon sherry vinegar
- Sea salt to taste
- Black pepper to taste
Ingredient notes
Using a mix of black and green olives makes the flavour more layered, with the black giving depth and the green adding brightness. Spanish hojiblanca or arbequina olives are particularly good here, but any plump, firm olives will do. Avoid those in brine that taste overly metallic – they’ll throw the balance off.
Fresh garlic adds a sharper bite than roasted, which works perfectly in this style of tapenade. If you’re sensitive to raw garlic, you can soften the edge by blanching the cloves in boiling water for 30 seconds before blending. The parsley and thyme keep things fragrant without overwhelming the olives, though rosemary could be swapped in if that’s what you have.
Instructions
The olives, garlic, herbs, lemon zest, and vinegar are placed in a food processor and pulsed until roughly chopped. The olive oil should be drizzled in slowly while pulsing, creating a coarse paste that still has some texture. Season with sea salt and black pepper, but taste carefully – olives already carry a fair amount of salt.
If a mortar and pestle is used instead of a food processor, the flavour deepens and the consistency becomes chunkier, which many consider more authentic. It’s a slower process but one that rewards patience with an almost creamy texture created from pounding the olives against the garlic.
Cooking techniques explained
The pulsing technique in a food processor is important because continuous blending will turn the mixture into a smooth paste, which isn’t desirable. Tapenade is best with a rustic, chunky consistency that clings to bread or vegetables without dripping off. Using a mortar and pestle gives even more control, allowing the cook to stop at just the right point where the oil glistens through the olives.
Sherry vinegar plays a balancing role. Adding it at the end rather than the beginning keeps the acidity lively. If the tapenade tastes flat, a few more drops of vinegar will bring it back to life. This same principle applies to lemon zest: add a touch more if the mixture feels heavy.
What to serve with this recipe
Crusty bread, especially toasted sourdough or rustic baguette, makes the most obvious pairing, but this tapenade also does wonders spooned over roast chicken or pan-fried white fish. It’s a small spoonful of Spanish countryside that perks up simple proteins.
It also sits nicely alongside grilled vegetables. Think courgettes, aubergines, or peppers charred on the barbecue, served warm with a spoonful of tapenade spread across the top. For tapas nights, offer it alongside manchego wedges and thin slices of jamón for a spread that feels cohesive.
Wine and beer pairings
A crisp Albariño from Rías Baixas pairs beautifully with olive tapenade, its citrusy notes cutting through the richness. A Verdejo from Rueda, with its herbal undertones, complements the thyme and parsley. For beer, a light Spanish lager like Estrella Galicia works well, refreshing the palate between salty bites. Alternatively, a Belgian-style wheat beer with hints of coriander and orange peel can lift the herbs and lemon zest beautifully.
Frequently asked questions about Spanish Olive Tapenade
Is Spanish tapenade the same as Provençal tapenade?
Not quite. While both share olives, garlic, and herbs as their base, Spanish versions often include ingredients like sherry vinegar or smoked paprika. For example, my smoky tapenade with sun-dried tomatoes leans heavily into Spanish pantry staples.
Can Spanish olive tapenade be made ahead of time?
Yes, it can be stored in an airtight container in the fridge for up to five days. For longer storage methods, see my section below on keeping this garlic and herb tapenade fresh.
What herbs work best in Spanish tapenade?
Parsley and thyme are traditional choices. Rosemary and oregano also work, especially if you’re making something closer to my green olive version with lemon and thyme.
How do I make tapenade less salty?
Rinse the olives thoroughly before blending and go easy with the added salt. You can also add more parsley or a little roasted red pepper, as I do in my almond and red pepper tapenade.
Tips for success with Spanish olive tapenade recipes
When making tapenade at home, it’s best to taste frequently as you blend. The balance of acidity, oil, and herbs can swing quickly. By adding lemon zest and vinegar gradually, the tapenade develops complexity without losing harmony. The keyword here is restraint – olives already bring boldness, so everything else should lift rather than compete.
Another tip is to let the tapenade sit for at least an hour before serving. This resting time allows the garlic to mellow and the herbs to release their oils fully. It might be tempting to spread it straight onto bread, but patience rewards you with a rounder, more complete flavour.
Recipe variation suggestions
Add a handful of toasted almonds or walnuts to the mix for extra texture and nutty depth. This works well in autumn, when nuts feel seasonally appropriate and give more body to the spread. For a brighter version, stir in chopped fresh coriander and a squeeze of orange juice just before serving. It turns the tapenade into something almost salad-like, refreshing and unexpected, perfect for summer picnics.
Storage of Spanish olive tapenade recipes
Store the tapenade in a glass jar topped with a thin layer of olive oil to prevent oxidation. It will keep in the fridge for five days. For longer storage, freeze portions in ice cube trays, then transfer to a sealed bag. They thaw quickly and keep the flavour intact. Reheating isn’t necessary since this tapenade is best served at room temperature. If you’ve frozen it, let it thaw in the fridge overnight before use.
Unusual ingredients explained
Sherry vinegar might not be in everyone’s pantry, but it’s worth having. Its flavour is rounder and slightly sweeter than red wine vinegar, which makes it an excellent balancing agent for salty olives. If unavailable, red wine vinegar or even a squeeze of fresh lemon can step in.
For dietary needs, the recipe is naturally vegan and gluten free. If garlic is an issue, try roasted garlic instead of raw, which is gentler on sensitive stomachs.
Spanish Olive Tapenade with Garlic and Fresh Herbs
Ingredients
- 150 g Black olives pitted
- 100 g Green olives pitted
- 2 cloves Garlic
- 1 tbsp Fresh Parsley chopped
- 1 tsp Fresh thyme leaves
- 3 tbsp Olive oil extra virgin, get a high quality one
- 1 tsp Lemon zest
- 1 tsp Sherry vinegar
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- The olives, garlic, herbs, lemon zest, and vinegar are placed in a food processor and pulsed until roughly chopped. The olive oil should be drizzled in slowly while pulsing, creating a coarse paste that still has some texture. Season with sea salt and black pepper, but taste carefully – olives already carry a fair amount of salt.
- If a mortar and pestle is used instead of a food processor, the flavour deepens and the consistency becomes chunkier, which many consider more authentic. It’s a slower process but one that rewards patience with an almost creamy texture created from pounding the olives against the garlic.