Save 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 quickly became a family favorite at every celebration we host& it never fails to impress guests with its rich, bold flavors.
Ingredients
- For the 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
- For the 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°F (200°C).
- Step 2:
- Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.
- Step 3:
- Bake for 8–10 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.
Save We always enjoy gathering around the table sharing this flavorful spread while reminiscing about holidays past and making new memories.
Required Tools
Food processor baking sheet pastry brush sharp knife
Allergen Information
Contains gluten (baguette) fish (anchovies) May contain traces of wheat or fish depending on ingredient brands If unsure check labels or substitute with gluten-free bread and omit anchovies for fish-free option
Nutritional Information
Calories 190 Total Fat 11 g Carbohydrates 18 g Protein 3 g per serving
Save This tapenade makes a delightful addition to any appetizer menu and is sure to please all palates.
Recipe FAQ
- → What types of olives work best for the tapenade?
Kalamata or Niçoise olives are preferred for their robust, briny flavor that enhances the spread.
- → Can I make the crostini ahead of time?
Yes, crostini can be baked up to a day in advance and stored in an airtight container to retain crispness.
- → How do I make the spread vegan-friendly?
Simply omit the anchovies and add an extra tablespoon of capers plus a bit of miso paste or soy sauce for depth.
- → What is the best way to toast the crostini?
Brush baguette slices lightly with olive oil and bake at 400°F (200°C) for 8–10 minutes until golden and crisp.
- → How can I enhance the flavor of the tapenade?
Adding fresh lemon juice and a sprinkle of black pepper balances the briny ingredients; a touch of orange zest adds a lovely citrus twist.