Spicy Spanish Tapenade with Chilli Peppers and Sherry Vinegar
This spicy Spanish tapenade uses black olives, chillies, smoked paprika, and sherry vinegar to create a fiery, bold spread. Ideal for tapas nights, barbecues, or parties, it delivers heat, sharpness, and rustic Spanish character.
Ingredients
- 200 g Black olives pitted
- 1-2 Red chilli depending on heat preference
- 2 cloves Garlic
- 2 tbsp Olive oil extra virgin
- 1 tsp Sherry vinegar
- 1 tsp Smoked paprika
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Roughly chop the chillies, removing seeds if less heat is desired. Place the olives, chillies, garlic, and smoked paprika into a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a coarse paste. Stir in sherry vinegar, taste, and season with salt and pepper.
- For a hand-prepared version, pound garlic and chillies in a mortar until broken down, then stir through chopped olives and paprika. This method gives a chunkier spread with a rustic appearance and slightly more pronounced chilli heat.
Notes
Choose chillies based on your tolerance. Red cayenne peppers bring a bright heat, while milder peppers like romano provide warmth without overpowering the dish. Dried chilli flakes can also be used, but fresh peppers give more vibrant flavour.
Sherry vinegar is essential for balance. It cuts through the heat and saltiness, keeping the tapenade lively rather than heavy. Red wine vinegar can work as a substitute, but it lacks the nuanced sweetness of sherry vinegar.
Nutrition
Calories: 140kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 380mgPotassium: 90mgFiber: 2gVitamin A: 300IUCalcium: 25mgIron: 1mg
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