Olives are a great part of an appetizer tray or a small plates spread! This Spanish inspired warm olive tapas with spiced bread crumbs kicks them up a notch with crispy, spicy, salty flavors.
Today I have for you a simple and delicious appetizer recipe! I love putting out mixed or marinated olives as a party nibble. However, sometimes I want to change it up a little and these olives, sauteed until they are hot and tossed with spicy, crispy bread crumbs take the idea from average to SPECIAL.
What do you need?
- Bread Crumbs – This is the secret of the recipe. What do you need to make these?
- Dinner Bread – Last night’s dinner bread or a left over crusty roll (just not TOO dry and old) will make the perfect crumbs
- Garlic – I like to shred the garlic on my microplane
- Olive Oil – To make it crispy!
- Seasoning – Salt, paprika, smoked paprika, cayenne, and fresh parsley
- Olives – I used a mix of Castelvetrano (green) and Kalamata (black). Any flavorful pitted olives will work.
- Peppers – Roasted red peppers are what I used in the recipe. For a spicier recipe switch to thinly sliced fresh hot peppers in the mix.
How to make this
To make this Spanish olive tapas recipe, first make fresh bread crumbs by sauteing bread with olive oil, garlic, and spices. Once they are crisp, saute the olives and red peppers until hot then toss the olives with the crumbs and serve.
1. Make the Bread Crumbs
Take your bread and pulse it in the food processor until you have fairly small crumbs. No need to remove the crust unless it’s gotten hard. Chewy crust is fine though.
Saute them in olive oil to brown and crisp them up. Add salt and garlic and cook the garlic a bit, about 30 seconds. Then add in the spices and get them distributed and a little toasted, another 30 seconds.
Take the toasted crumbs off the heat and toss with the parsley.
You can do this up to one day ahead!
2. Make the Olives and Peppers
Wipe out your skillet (if you’re doing this all at once) and add in some more olive oil. Get it hot, then add the olives, red pepper, and vinegar. Saute until the olives are hot and smell really good.
Then into a serving bowl they go. Toss the hot olives with the bread crumbs and serve.
Tip: Warm up the serving bowl before mixing in it. You can do this by heating the bowl in a microwave for a few seconds (if microwave safe) or putting it in a warm oven for a few minutes (about 200F).
If you try my recipe for Olive Tapas with Spiced Bread Crumbs, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Spanish Olive Tapas with Spiced Bread Crumbs
Spiced Bread Crumbs
- 2-3 tbsp olive oil
- 1 cup fresh bread crumbs, from crusty dinner bread
- 1/2 tsp kosher salt
- 1 clove garlic, minced or shredded
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne powder
- 1/4 cup fresh chopped parsley
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 1 cup pitted green olives
- 1 cup pitted black olives
- 1 roasted red pepper, thinly sliced
Make the Bread Crumbs
- Heat 2 tablespoons of olive oil in a large skillet over medium until shimmery.
- Add the bread crumbs to the skillet. Saute, stirring frequently, until the bread is browned and crispy. Adjust the heat as needed so it browns without burning.
- Stir in the salt and garlic and saute for 30 seconds, making sure to distribute the garlic throughout.
- Add the paprika, smoked paprika, and cayenne. Saute for 30 seconds.
- Transfer the crumbs to a bowl and toss with the chopped parsley. Set aside until you are ready to make the olives.
- Can be made up to one day ahead. Keep in a sealed container if holding more than ~1 hour.
Make the Olive Tapas
- Wipe down the skillet you used and add olive oil. Heat again until the oil is shimmery.
- Add vinegar then add olives and roasted peppers. Saute to warm the olives through.
- Transfer the warm olives to a serving bowl and toss with the bread crumbs. Serve immediately.
- Bread Crumbs: I used one small Ciabatta roll with crust to make the crumbs. Break the bread into pieces and put in a food processor. Pulse until it is processed into fine crumbs.
- Hot Peppers: You can up the spicy factor in the recipe by using thinly sliced hot peppers in place of (or with) the roasted red pepper.
- Make Ahead: You can make the bread crumbs up to one day ahead. But don't mix with the olives until you are ready to serve since the bread crumbs will get soggy.