AMAZING Olive Tapenade in Just 5 Minutes! Spanish Olive Pate Recipe

This Spanish Olive Tapenade, known as Pate de Aceitunas, is packed with flavors, easy to make and done in just 5 minutes. Spread it over slices of baguette, dip crackers into it or even add over some grilled fish. Either way, this promises to be the very best tapenade you will ever taste.

To make this tapenade, I used Green Manzanilla Spanish Olives (10% OFF Your First Order with Code ¨ONAFORK¨). As it give this tapenade that authentic flavor. However, you can use any type of olives you like. You can even mix it up and use a mixture of green and black olives.

I used a mortar & pestle to make this tapenade. Like they do in the south of Spain, where this recipe hails from. As it gives the tapenade a beautiful rustic texture. You can also use a food processor, just make sure to not over process, otherwise you will lose that rustic chunky texture.

TIPS & TRICKS to Make this Recipe: I served this tapenade at room temperature, but you can also add it into the fridge and serve chilled. Either way, it will hold for up to 5 days in the fridge. If you see your tapenade has dried up, just add in a little more olive oil.

Key Ingredients & Cookware I used in this Recipe:
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GREEN OLIVES
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Olive Tapenade

5 from 2 votes

Print

5 Minute Spanish Olive Tapenade

Course Appetizer, Sauces, Snack

Cuisine Spanish

Prep Time 5 minutes

Servings 4

Calories 127 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 1/4 cups green Spanish olives 345 G / 12 Oz
• 2 cloves garlic
• 1 tsp dried oregano 1 grams
• 1/2 tsp dried thyme .50 gram
• 1 tsp lemon juice 5 ml
• 2 tbsp extra virgin olive oil 30 ml
• pinch sea salt
• dash black pepper

Instructions

1. Roughly chop the garlic and add into a mortar (you can also use a food processor), add in a pinch of sea salt, 1 tsp dried oregano and 1/2 tsp dried thyme, using a pestle pound down until you form a paste

2. Drain the olives, remove the pits and add the pitted olives into the mortar, using the pestle pound down until desired texture

3. Then add in 1 tsp lemon juice, 2 tbsp extra virgin olive oil and a dash of black pepper, mix together

4. Serve at room temperature or add into the fridge and serve chilled, will hold for up to 5 days, enjoy!

Nutrition Facts

5 Minute Spanish Olive Tapenade

Amount Per Serving

Calories 127 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Sodium 659mg29%

Potassium 32mg1%

Carbohydrates 3g1%

Fiber 2g8%

Sugar 0.3g0%

Protein 1g2%

Vitamin A 179IU4%

Vitamin C 1mg1%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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