Smoky Spanish Tapenade with Sun-Dried Tomatoes and Paprika
This smoky Spanish tapenade brings together sun-dried tomatoes, olives, and smoked paprika for a bold, rich spread. It’s ideal with bread, tapas, cheese boards, or grilled meats and vegetables, offering depth and rustic charm.
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.
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.
Nutrition
Calories: 130kcalCarbohydrates: 4gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 360mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 600IUCalcium: 30mgIron: 1mg
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