Roasted Red Pepper Spanish Tapenade with Almonds
This roasted red pepper Spanish tapenade blends almonds, olives, and smoked paprika into a sweet, nutty spread. It’s perfect for bread, tapas platters, cheese boards, or grilled vegetables, offering rich Spanish-inspired flavour.
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.
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.
Nutrition
Calories: 150kcalCarbohydrates: 6gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 310mgPotassium: 250mgFiber: 3gSugar: 3gVitamin A: 1400IUCalcium: 30mgIron: 1mg
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