Rustic Spanish Tapenade with Roasted Garlic and Black Olives
This rustic Spanish tapenade blends roasted garlic and black olives for a mellow, comforting spread. Perfect with roasted meats, cheeses, or bread, it delivers sweet, earthy depth while staying true to Spanish tradition.
Ingredients
- 200 g Black olives pitted
- 6 cloves Garlic roasted until soft
- 2 tbsp Olive oil extra virgin
- 1 tsp Fresh rosemary finely chopped
- 1 tsp Lemon juice
- 1 tsp Sherry vinegar
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Roast the garlic cloves until tender and golden. Once cooled, squeeze the soft garlic from the skins. Place the roasted garlic, olives, rosemary, lemon juice, and vinegar in a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a rustic paste. Season with salt and pepper to taste.
- For a more textured version, mash the roasted garlic with a fork and stir through hand-chopped olives and herbs. This creates a spread where the garlic remains distinct and the olives chunky.
Notes
Roasting garlic transforms its flavour. Instead of being sharp and pungent, it becomes mellow, almost caramelised, with a sweetness that works perfectly against the saltiness of olives. To roast, wrap whole unpeeled cloves in foil and bake at 180°C for 30 minutes until soft.
Fresh rosemary adds depth here, though thyme or oregano can work too. Use herbs sparingly — their job is to support the garlic, not overpower it.
Nutrition
Calories: 145kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 370mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 150IUCalcium: 25mgIron: 1mg
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