Black Olive Tapenade Crostini (Print)

Briny black olive blend with herbs served atop crispy golden crostini, ideal for festive gatherings.

# Components:

→ Black Olive Tapenade

01 - 2 cups pitted black olives (Kalamata or Niçoise preferred)
02 - 2 tablespoons capers, drained
03 - 4 anchovy fillets in oil, drained (optional)
04 - 2 cloves garlic, peeled
05 - 2 tablespoons fresh parsley leaves
06 - 1 tablespoon fresh lemon juice
07 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
08 - 1/4 cup extra-virgin olive oil
09 - Freshly ground black pepper, to taste

→ Crostini

10 - 1 baguette, sliced into 1/2-inch rounds
11 - 2 tablespoons extra-virgin olive oil
12 - 1 garlic clove, halved (for rubbing)

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
03 - Bake the slices for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove and rub each with cut side of garlic clove. Set aside to cool.
04 - Combine black olives, capers, anchovies (if using), garlic, parsley, lemon juice, and thyme in a food processor; pulse until coarsely chopped.
05 - With the processor running, slowly drizzle in olive oil until a coarse paste forms, scraping sides as needed.
06 - Season with black pepper and adjust lemon juice to taste.
07 - Transfer tapenade to a bowl and serve alongside crostini.

# Expert Advice:

01 -
  • Easy and quick to prepare
  • Perfect appetizer for gatherings
02 -
  • For a vegan tapenade omit anchovies and add an extra 1 tablespoon capers plus 1 teaspoon miso paste or 12 teaspoon soy sauce for depth
  • Crostini can be prepared up to a day in advance and stored in an airtight container
03 -
  • Use the freshest olives you can find for the best flavor
  • Adjust olive oil amount to your preferred consistency
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