Spanish-Style Tapenade

  • Yield : 8 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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  • 1/4 cup, plus 2 tbsp. GOYA(R) Extra Virgin Olive Oil
  • 1 jar (6.5 oz.) GOYA(R) Fancy Sliced Pimientos, drained
  • 1 jar (3.75 oz.) GOYA(R) Manzanilla Olives Stuffed with Minced Pimientos, drained
  • 1 tbsp. GOYA(R) Capers
  • 1 tsp. GOYA(R) Minced Garlic, or 2 cloves garlic, finely chopped
  • 1 tbsp. finely chopped fresh cilantro
  • GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste
  • 1 (5 oz.) baguette, cut into 1/2" slices
  • Fresh cilantro sprigs (optional)


Step 1

In bowl of food processor, combine 2 tbsp. olive oil, pimientos, olives, capers and garlic. Pulse 10 times, or until ingredients mix and develop a chunky consistency. Transfer tapenade to bowl; stir in cilantro and season with adobo. Cover bowl; set in refrigerator until ready to use. (Note: tapenade mixture can be stored, covered, for up to 3 days). 

Step 2

To toast bread, heat 2 tbsp.oil in large saute pan over medium-high heat. Add bread to pan. Toast until golden brown and crisp on both sides, flipping once, 3-4 minutes, adding oil in 1 tbsp. measure when pan becomes dry. 

Step 3

To serve, arrange toast on plate. Evenly divide tapenade over toasts. Garnish with cilantro, if desired.

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