5 Minute Spanish Olive Tapenade Recipe

I was on this wild snack mood when I decided to throw together a Spanish Olive Tapenade that mixes tangy olives, salty capers, and even a couple of anchovies with a splash of lemon and a pinch of red pepper, and honestly, it blew my mind even if my kitchen ended up lookin kinda messy afterwards.

I think my 5 Minute Spanish Olive Tapenade is a nutritional powerhouse filled with healthy fats from pitted olives and extra virgin olive oil and a protein kick from anchovy fillets. I like how garlic, capers and a bit of red pepper flakes bring a tasty, vitamin-rich profile to this snack.

Ingredients

• Spanish olives supply healthy fats and antioxidants while providing a tangy, briny flavor boost.
• Capers deliver a burst of salty tang and a vitamin kick with minimal calories.
• Anchovy fillets add umami depth and protein while infusing bold, savory richness.
• Garlic clove imparts a sharp, aromatic flavor and may support heart health benefits.
• Lemon juice adds a bright, sour note while boosting vitamin C and freshness.
• Extra virgin olive oil lends rich, fruity smoothness and healthy monounsaturated fats for vibrant taste.
• Red pepper flakes introduce a mild heat that awakens flavors without overpowering.

Ingredient Quantities

• 1 cup pitted Spanish olives (you can use a mix of green and black if you want)
• 2 tablespoons capers, drained
• 2 anchovy fillets, roughly chopped
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 2 to 3 tablespoons extra virgin olive oil
• A pinch of red pepper flakes (optional for a spicy kick)
• Freshly ground black pepper to taste

How to Make this

1. First, gather all your ingredients: 1 cup of pitted Spanish olives (feel free to mix green and black), 2 tablespoons of capers (drained), 2 anchovy fillets roughly chopped, 1 minced garlic clove, 1 tablespoon of fresh lemon juice, 2 to 3 tablespoons of extra virgin olive oil, a pinch of red pepper flakes if you wanna add some spice, and some freshly ground black pepper.

2. Toss the olives, capers, anchovies, and garlic into a food processor or blender.

3. Drizzle in the lemon juice and olive oil, then add in the red pepper flakes if you’re using them.

4. Pulse the mixture a few times until it’s roughly chopped; you dont want it completely smooth so some texture still remains.

5. Give it a taste then add black pepper, mixing it in to suit your flavor.

6. If the tapenade seems too thick, try adding a bit more olive oil to make it easier to spread.

7. Scoop the mixture into a bowl and let it sit for a couple of minutes so the flavors can blend together.

8. Serve it up on toasted bread, with crackers, or even along with raw veggies.

9. Enjoy your quick and flavorful Spanish Olive Tapenade!

Equipment Needed

1. Food processor or blender for roughly chopping the olives, capers, anchovies, and garlic
2. Measuring cups and spoons to accurately measure the olives, capers, lemon juice, and olive oil
3. A sharp knife and cutting board for prepping the anchovies and garlic if needed
4. A mixing bowl to hold the tapenade once it’s processed
5. A spatula to scrape down the sides of the food processor or blender and to mix in the black pepper

FAQ

• What does this recipe taste like? It has a salty and tangy flavor with a bit of a spicy kick if you add the red pepper flakes. It really mixes up nicely.
• Can i use different types of olives? Yeah, you can mix green and black olives or even substitute with other kinds, but the Spanish ones give it that authentic touch.
• Do i need to finely chop the anchovy fillets? Not really, roughly chopping them is fine. You’ll still get that nice, salty hit in every bite.
• How long does this recipe take to make? It takes about 5 minutes from start to finish so its super quick and easy.
• What should i serve this tapenade with? Its great as a spread on crusty bread or crackers and works perfectly as a part of a tapas spread.

5 Minute Spanish Olive Tapenade Recipe Substitutions and Variations

• If Spanish olives aren’t handy, try kalamata olives instead for that similar salty, briny taste.
• Out of capers? A few spears of chopped gherkin or dill pickle can sometimes do the trick.
• If you don’t like anchovy fillets, a small dollop of anchovy paste or a few drops of Worcestershire sauce can mimic the umami vibe.
• No lemon juice? Lime juice or even a splash of white wine vinegar can give you that tangy kick.
• If red pepper flakes are too hot or not available, a pinch of cayenne pepper can be a good alternative.

Pro Tips

1. When you blend your ingredients, pulse them just a few times until they’re roughly chopped. You dont wanna end up with a complete paste cause a bit of texture really brings out the flavors.

2. If your tapenade seems too thick after mixing everything, try drizzling a little more olive oil. This not only makes it easier to spread on your toast or crackers but also adds an extra layer of richness.

3. Let the mix sit for a couple of minutes after you make it. Giving the flavors time to meld makes a huge difference in taste, trust me.

4. For an extra kick, you can adjust the red pepper flakes to your liking. If you love spice, go ahead and toss in a bit extra, but if you’re not too thrilled about heat, start with just a pinch. Enjoy makin this tasty treat!