Green Olive Tapenade with Rueda

Green Olive Tapenade with Rueda

Type: Recipe

A wonderfully classic tapa showcasing the vibrant colours and flavours of Spain. Green olives gain a briney, earthy kick from a touch of caper and anchovy (don't worry, it's not at all "fishy"). Phenomenal with a fresh aromatic Spanish white wine like the Verdejo grape from Rueda. 

Party Theme(s): Insane For Spain

  • YIELD: Serves 7 (makes about 14 tapas)

  • ACTIVE TIME: 25 mins

    TOTAL TIME: 25 mins



  • 40 pitted GREEN SPANISH OLIVES, coarsely chopped
  • 4 ANCHOVIES from a freshly opened can, coarsely chopped (we like Cantábrico brand from Coop)
  • 1 teaspoon CAPERS
  • 1 teaspoon finely ground BLANCHED ALMONDS
  • 1 clove GARLIC, mashed to a paste or put through a garlic press
  • 4 tablespoons fruity OLIVE OIL
  • ¼ teaspoon ground CUMIN
  • ¼ teaspoon PAPRIKA, preferably Spanish style
  • ¼ teaspoon THYME
  • Freshly ground BLACK PEPPER

  • About fourteen 1-cm slices from long, crusty BAGUETTE
  • Whole PARSLEY leaves and/or SLIVERED ALMONDS for garnish


  • 1. Blend tapenade. Place all ingredients except baguette and garnishes in the bowl of a food processor and mix until as finely chopped as possible. Optional additional step for best texture: transfer to a mortar and pound until the mixture forms a paste [tapenade may be prepared to this point up to two days ahead, stored covered in the refrigerator].
  • 2. To serve tapas, spread tapenade thinly on the bread and garnish with parsley leaves and/or slivered almonds.
  • Adapted from: Casas, Penelope. "Green Olive Paste Canapé". Tapas: The Little Dishes of Spain. New York: Alfred A. Knopf, Inc., 1985.