Recipe: Goya Spanish-Style Tapenade

GOYA’s award-winning green olives provide pizzazz to this savory favorite. Whether arranged with toast or thrown in a side dish for flavor, this tapenade is sure to live to high expectations.


  • ¼ cup, plus 2 tbsp. GOYA Extra Virgin Olive Oil
  • 1 jar (6.5 oz.) GOYA Fancy Sliced Pimientos, drained
  • 1 jar (3.75 oz.) GOYA Manzanilla Olives Stuffed with Minced Pimientos, drained
  • 1 tbsp. GOYA Capers
  • 1 tsp. GOYA Minced Garlic, or 2 cloves garlic, finely chopped
  • 1 tbsp. finely chopped fresh cilantro
  • GOYA  Adobo All-Purpose Seasoning with Pepper, to taste
  • 1 (5 oz.) baguette, cut into ½” slices
  • Fresh cilantro springs (optional)


  1. In the bowl of a 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).
  2. To toast bread, heat 2 tbsp.oil in large sauté 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.
  3. To serve, arrange toast on a plate. Evenly divide tapenade over toasts. Garnish with cilantro, if desired.

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