Spanish Black Olive Tapenade

bowl of black olive tapenade with a knife.

5 from 1 vote

Spanish Black Olive Tapenade

This delicious Spanish black olive tapenade from the island of Mallorca is the perfect addition to your cheese board, sandwich, or salad! Enjoy this taste of Mallorca as a tapa or appetizer for a party.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: Spanish

Diet: Vegetarian

Servings: servings

Calories: 191.86kcal

Author: Lauren Aloise

Ingredients

11 ounces black olives pitted and roughly chopped
6 medium shallots finely diced
3 tablespoons good quality honey
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
sea salt to taste
freshly cracked black pepper to taste

US Customary - Metric

Instructions

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the shallots, then turn down the heat and slowly cook them until they start to caramelize.
Add the roughly chopped black olives to the pan and cook, stirring frequently, for about 1 minute.
Remove the mixture from the heat and pass it through a meat mincer or pulse it a few times in a food processor. The mixture should be chunky, but spreadable.
Mix in the honey, balsamic vinegar, and the remaining 2 tablespoons of olive oil. Add the sea salt and fresh cracked pepper to taste. You can also adjust the honey and vinegar if you wish.
Serve this Mallorcan black olive tapenade on hearty sourdough bread or with some freshly sliced seasonal vegetables. I also enjoy it as a spread when making a sandwich, or topped on a large green salad as a delicious garnish.

Notes

If you can't get black olives from Mallorca, substitute with another black olive variety that isn't too bitter, such as Greek kalamata olives.

This tapenade will stay fresh in the refrigerator for up to 1 week.

Serve on sliced sourdough bread, with fresh veggies or a cheese plate, spread it on a sandwich, or use it as a garnish on a big green salad.

Nutrition