Savour the Taste of Spain: Homemade Olive, Almond, and Idiazabal Tapenade

Why You’ll Love It

Tapenade hails from Provence in southern France, its name derived from the local word for capers, tapenas, often included in its ingredients – but not today!

Over time, Spain and neighbouring regions put their own vibrant spin on it, embracing olives, garlic, herbs, and olive oil in various combinations. The result? A spread that’s bursting with Mediterranean character, healthy fats, and a real umami kick.

Ingredients You’ll Need (serves circa 4–6)

• Good-quality black Spanish olives (approximately 200 g), pitted and roughly chopped
• 1 clove of garlic
• 50g of salted almonds
• 50g Idiazabal cheese
• 50mlextra virgin olive oil
• Juice of half a lemon
• Sea salt and freshly ground black pepper, (optional - to taste)

Note: Black olives from Spain—or even green ones if you prefer—are rich in antioxidants and heart-healthy monounsaturated fats, staples of the Mediterranean diet

Quick Method

This method really could not be simpler

1. Add the dry ingredients and lemon juice to a food processor and pulse.
2. Once the ingredients are beginning to combine, begin to add the olive oil. Do this slowly, drizzling it in while blending.
3. Once the texture looks right, taste and add salt and pepper, if needed (don’t be surprised if it’s just perfect as it is, though!)
4. That’s it – you’re done! Time to enjoy your tapenade. And, in the unlikely event you have any left over, seal it in an airtight container and it should keep for up to a week in the fridge.

Serving Suggestions to Impress

• On Toast or Crostini: Spread generously atop toasted sourdough, baguette or crispbreads for a rustic, elegant nibble.
• Cheese & Tapas Boards: Tapenade pairs beautifully with Manchego, aged cheddar, or creamy goat’s cheese.
• Sandwich Upgrade: Add a layer to veggie or charcuterie sandwiches for zing and moisture.
• Salad or Savoury Egg Topper: A spoonful on top of a crisp green salad or scrambled eggs adds instant Mediterranean warmth.

Top Tips for Success

• Don’t over-blend—tapendade should retain a bit of texture (this is what makes it more interesting than a smooth paste)
• For an extra kick of flavour, add a handful of freshly picked basil leaves to the dry ingredients before blending.
• Use a mortar and pestle if you’d like a rustic feel—many traditional recipes favour this method for texture and charm

A Word about Idiazabal

Iberica Food’s DOP Idiazabal cheese raises already-great tapenade to another level. This sheep cheese, made from unpasteurised milk, has a smoky flavour and firm texture that will make your tastebuds dance – and what doesn’t go in the tapenade will most likely have you sneaking back to consume it by the light of your fridge!

Final Thoughts

In under 15 minutes, you can bring the spirit of Iberian—and even Provençal—cuisine into your home with minimal fuss.

This tapenade is elegant yet accessible, healthy yet indulgent. It’s the kind of recipe you’ll return to again and again, whether for a casual nibble or centre-stage on your tapas spread.

Let me know how you like to serve yours—on crusty toast, alongside roast veg, or as a quirky breakfast topping. ¡Buen provecho!