1 cup green olives, finely chopped

2/3 cup black olives, finely chopped

2 tbsp extra virgin olive oil

2 tbsp sherry vinegar

1/2 tsp paprika

1 tbsp dried parsley

1/2 tsp sea salt

1/2 tbsp red pepper flakes

1/2 cup toasted panko breadcrumbs (plus extra for garnish)

1/4 cup crushed fried & salted Marcona almonds (plus extra for garnish)

3 tbsp shredded Manchego cheese

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Finely chop the green and black olives using a knife or food processor for a consistent texture.
In a large mixing bowl, combine chopped olives, olive oil, sherry vinegar, paprika, parsley, sea salt, red pepper flakes, panko breadcrumbs, Marcona almonds, and Manchego cheese. Mix thoroughly.
Reserve a small amount of toasted breadcrumbs and almonds for garnish. Sprinkle over the top before serving.
Transfer the tapenade to a serving bowl and serve with crusty bread, crackers, or fresh vegetables.

For a vegan version, omit the Manchego or use a dairy-free cheese.

To make it gluten-free, use gluten-free breadcrumbs instead of panko.

Best served at room temperature for optimal flavor.

Tapenade can be made ahead of time and stored in the fridge for up to 5 days.

Use fresh herbs like parsley or basil for brighter flavor if available.