# Components:
→ Black Olive Tapenade
01 - 2 cups pitted black olives (Kalamata or Niçoise)
02 - 2 tablespoons drained capers
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 - Set the oven to 400°F and allow it to reach temperature.
02 - Arrange the 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 the cut side of garlic over the crostini. Let cool.
04 - In a food processor, combine black olives, capers, anchovies (if using), garlic, parsley, lemon juice, and thyme. Pulse until coarsely chopped.
05 - While processing, slowly drizzle in olive oil until the mixture forms a coarse paste, scraping down the sides as necessary.
06 - Adjust seasoning with black pepper and lemon juice to taste.
07 - Transfer the tapenade to a serving dish and accompany with the prepared crostini.
