Savory Spanish Olive Tapenade with Cilantro
Elevate your appetizer game with this delightful Savory Spanish Olive Tapenade. Made with luscious Spanish Manzanilla olives and infused with the aromatic essence of garlic and capers, this spread offers a perfect balance of flavors. The addition of fresh cilantro and a splash of lemon juice brightens the mix, while the extra virgin Spanish olive oil brings richness to each bite. Ideal for serving on toasted croutons or as a flavorful accompaniment to grilled meats and cheeses, this tapenade is sure to impress at your next gathering or casual get-together. Let the mixture rest to allow the flavors to meld beautifully, and enjoy a taste of Spain in every scoop!
N/A
Servings
150
Calories
7
Ingredients
Ingredients
Spanish Manzanilla olives
1 1/2 cups (pitted)
Garlic
1 clove (finely chopped)
Capers
1 teaspoon (drained)
Extra virgin Spanish olive oil
1/4 cup (ready to drizzle)
Lemon juice
1 teaspoon (freshly squeezed)
Fresh cilantro leaves
2 tablespoons (chopped)
Fresh ground black pepper
to taste (freshly ground)
Instructions
1
In a food processor, combine the pitted Spanish Manzanilla olives, finely chopped garlic, and drained capers.
2
Pulse the ingredients until they reach a coarse consistency, scraping down the sides as needed to ensure everything is well combined.
3
While the food processor is running, gradually drizzle in the extra virgin Spanish olive oil and lemon juice until the mixture becomes smooth and creamy.
4
Transfer the tapenade to a mixing bowl, and gently fold in the freshly chopped cilantro and ground black pepper to taste, ensuring an even distribution of flavors.
5
Allow the tapenade to rest at room temperature for at least one hour before serving. This will enhance the taste as the flavors meld together.
6
Serve generously on toasted croutons brushed with olive oil, and enjoy as an elegant spread or dip.
Nutrition Information
14g
Fat
2.5g
Carbs
0.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Spanish Olive Tapenade with Cilantro?
It is a flavorful Mediterranean spread made with Spanish Manzanilla olives, garlic, capers, and fresh cilantro, typically served as an appetizer or condiment.
What type of olives are used in this recipe?
The recipe specifically calls for 1.5 cups of pitted Spanish Manzanilla olives.
Is this Spanish olive tapenade vegan?
Yes, this recipe is vegan-friendly as it contains only plant-based ingredients like olives, herbs, and olive oil.
How many calories are in a serving of this tapenade?
Each serving contains approximately 150 calories.
What is the fat content of the tapenade?
This recipe contains 14 grams of fat per serving, primarily from the heart-healthy Spanish olive oil and olives.
How much protein is in this recipe?
There is approximately 0.75 grams of protein per serving.
What are the primary carbohydrates in this dish?
The tapenade contains about 2.5 grams of carbohydrates per serving.
What equipment is needed to make this tapenade?
You will need a food processor to pulse the ingredients and a mixing bowl to fold in the final herbs.
How do I prepare the garlic for this recipe?
One clove of garlic should be finely chopped before being added to the food processor.
What role do capers play in this tapenade?
The 1 teaspoon of drained capers adds a briny, salty depth that balances the richness of the olives and oil.
Which olive oil is best for this recipe?
Extra virgin Spanish olive oil is recommended to provide the best richness and authentic flavor profile.
Why is lemon juice added to the mixture?
One teaspoon of freshly squeezed lemon juice is used to brighten the mix and balance the savory flavors.
When should I add the cilantro?
The fresh cilantro should be gently folded into the mixture by hand after the olives and oil have been processed.
How long should the tapenade rest before serving?
It is recommended to let the mixture rest at room temperature for at least one hour to allow the flavors to meld beautifully.
What is the best way to serve this tapenade?
It is ideal served on toasted croutons brushed with olive oil, or as an accompaniment to grilled meats and cheeses.
Can I adjust the seasoning of the tapenade?
Yes, you can add fresh ground black pepper to taste during the final mixing stage.
What texture should the tapenade have?
The ingredients should first be pulsed to a coarse consistency and then processed with oil until smooth and creamy.
Is this recipe suitable for a party?
Absolutely, it is tagged as party food and is an elegant spread that is sure to impress guests.
How many ingredients are in this recipe?
There are 7 key ingredients: Manzanilla olives, garlic, capers, olive oil, lemon juice, cilantro, and black pepper.
Is this a Mediterranean-style dish?
Yes, it is a classic Mediterranean appetizer featuring traditional Spanish ingredients.
Can I use bottled lemon juice?
While you can, the recipe suggests freshly squeezed lemon juice for the best flavor profile.
What does 'pitted' mean for the olives?
Pitted means the hard stones or seeds have been removed from the centers of the olives.
How do I incorporate the olive oil?
Gradually drizzle the oil into the food processor while it is running to create a smooth emulsion.
Is there any sugar in this tapenade?
No, this recipe contains 0g of sugar, making it a savory and keto-friendly option.
Can I use this as a dip?
Yes, it functions perfectly as either an elegant spread or a flavorful dip.
What is the preparation for the capers?
The capers should be drained of their brine before being added to the food processor.
Is this tapenade spicy?
No, it is savory rather than spicy, though the black pepper provides a very mild heat.
Can I prepare this in advance?
Yes, preparing it at least an hour ahead is actually encouraged to improve the flavor.
What gives the tapenade its richness?
The combination of Spanish Manzanilla olives and extra virgin Spanish olive oil provides its signature richness.
Are there any allergens in this recipe?
This recipe is naturally free of nuts, dairy, and gluten, but always check your specific ingredient labels for cross-contamination.