Pin A festive, savory Mediterranean spread of briny black olives blended with capers, anchovies, and herbs, served atop crisp, golden crostini—perfect for sharing at your New Years Eve celebration.
This tapenade has always been a hit at my holiday parties and makes for a simple yet elegant starter.
Ingredients
- Black Olive Tapenade: 2 cups pitted black olives (Kalamata or Niçoise preferred), 2 tablespoons capers drained, 4 anchovy fillets in oil drained optional for vegetarian omit for vegan, 2 cloves garlic peeled, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh lemon juice, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1/4 cup extra-virgin olive oil, Freshly ground black pepper to taste
- Crostini: 1 baguette sliced into 1/2-inch rounds, 2 tablespoons extra-virgin olive oil, 1 garlic clove halved for rubbing
Instructions
- Step 1:
- Preheat the oven to 400℉ (200℃).
- Step 2:
- Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.
- Step 3:
- Bake for 810 minutes turning halfway until golden and crisp. Remove from oven and rub the top of each crostini with the cut side of the garlic clove. Set aside to cool.
- Step 4:
- In a food processor combine the black olives capers anchovy fillets if using garlic parsley lemon juice and thyme. Pulse several times until coarsely chopped.
- Step 5:
- With the processor running slowly drizzle in the olive oil until the mixture becomes a coarse paste. Scrape down the sides as needed.
- Step 6:
- Season to taste with black pepper and adjust lemon juice if desired.
- Step 7:
- Transfer tapenade to a serving bowl. Serve with prepared crostini.
Pin This recipe has been a family favorite, bringing everyone together over delicious bites and laughter.
Serving Suggestions
Pair the tapenade and crostini with a crisp sparkling wine or dry rosé to enhance the flavors.
Storage Tips
Store leftover tapenade in an airtight container in the refrigerator for up to 3 days. Keep crostini separate to maintain crispness.
Allergen Information
Contains gluten from baguette and fish from anchovies. Consider gluten-free bread and omit anchovies for dietary restrictions.
Pin This black olive tapenade makes an elegant appetizer that is both simple and impressive to serve.
Recipe Questions
- → What olives work best for this tapenade?
Kalamata or Niçoise olives provide an ideal briny and robust flavor perfect for this blend.
- → How do I make my crostini crisp and golden?
Brush baguette slices lightly with olive oil and bake at 400°F for 8–10 minutes, turning halfway until golden and crisp.
- → Can anchovies be omitted without losing flavor?
Yes, omit anchovies for a vegetarian or vegan version and add extra capers plus miso paste or soy sauce to maintain depth.
- → How should I store the tapenade and crostini?
Store tapenade in an airtight container refrigerated up to a few days; crostini can be prepared a day ahead and kept sealed.
- → What drinks pair well with this dish?
A crisp sparkling wine or dry rosé complements the savory and briny flavors beautifully.
- → Is it necessary to rub garlic on crostini?
Rubbing garlic on warm crostini adds a subtle aromatic layer that enhances overall flavor.