A Taste of the Sun: Easy Mediterranean Olive Tapenade with Crostini Recipe
I just made this Mediterranean Olive Tapenade and it’s already a new favorite in my house! The mix of salty olives, capers, and fresh herbs creates a flavor that instantly takes me to a sunny coastline. It’s so simple to prepare, yet it feels incredibly elegant.
If you enjoyed this, you might also want to explore our guide for the Condensed Milk Lemonade Recipe. This tapenade is a truly delightful appetizer that I’m so excited to share.
What You’ll Need for This Delicious Spread
The magic of this recipe is in its fresh and simple components. Using high-quality ingredients will make a noticeable difference in the final taste. Here is the list of what you’ll need to create this fantastic Mediterranean appetizer.
- 1 cup pitted Kalamata olives – These bring a deep, fruity, and slightly salty flavor that is the heart of the tapenade.
- 1/2 cup pitted green olives – Adds a brighter, tangier counterpoint to the rich Kalamata olives.
- 2 tablespoons capers, drained – Provides a pop of briny, pungent flavor that cuts through the richness.
- 3 anchovy fillets – This is the secret ingredient for a savory, umami depth. Don’t worry, it won’t taste fishy!
- 2 cloves garlic, minced – Adds a classic aromatic kick. Mince it fresh for the best results.
- 2 tablespoons fresh lemon juice – Brightens all the flavors and adds a necessary touch of acidity.
- 1/4 cup extra virgin olive oil – Binds the ingredients together and adds a smooth, luxurious texture. A good quality oil is key.
- 1 tablespoon fresh parsley, chopped – Introduces a fresh, herbaceous note that balances the saltiness.
- 1 baguette, sliced into 1/4-inch rounds – This is for the crostini, the perfect crispy vehicle for your tapenade.
- Salt and pepper to taste – Use sparingly, as the olives, capers, and anchovies are already salty.
Note: This recipe yields approximately 8 servings.
Cooking Time
This appetizer comes together quickly, making it ideal for both planned parties and last-minute guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
You don’t need much to create this impressive appetizer. Here are the essential tools:
- Food Processor: For quickly and easily chopping the tapenade ingredients to the right consistency.
- Baking Sheet: To lay out the baguette slices for even toasting in the oven.
- Pastry Brush: For lightly coating the baguette slices with olive oil.
- Mixing Bowl: To combine the pulsed tapenade with the oil, lemon juice, and parsley.
- Sharp Knife and Cutting Board: For chopping parsley and other ingredients if you prefer to hand-chop.
How to Make Mediterranean Olive Tapenade with Crostini
Making this dish is wonderfully straightforward. The process involves preparing the crispy crostini and then blending the tapenade ingredients into a coarse, flavorful spread. Follow these simple steps for a perfect result every time.
Prepare the Crostini
First, get your oven ready by preheating it to 375°F (190°C). While it heats up, arrange your baguette slices in a single layer on a large baking sheet. Lightly brush each slice with a bit of olive oil. This will help them get golden and perfectly crisp.
Bake to Golden Perfection
Place the baking sheet in the preheated oven. Bake the baguette slices for about 10-15 minutes. You’ll know they are ready when they turn a beautiful golden-brown color and are crispy to the touch. Keep an eye on them to prevent burning.
Combine Tapenade Ingredients
While your crostini are in the oven, it’s time to make the tapenade. In the bowl of a food processor, combine the pitted Kalamata olives, green olives, drained capers, anchovy fillets, and minced garlic. This combination is the foundation of your spread’s incredible flavor.
Pulse to Perfection
Pulse the mixture in the food processor several times. The goal is to get a finely chopped, coarse texture, not a smooth puree. You want to see the individual components. This texture makes the tapenade much more interesting and satisfying to eat.
Finish and Serve
Transfer the chopped olive mixture to a bowl. Gently stir in the fresh lemon juice, extra virgin olive oil, and chopped parsley. Give it a taste and season with a small amount of salt and pepper if needed. Serve the tapenade in a bowl alongside the warm, crispy crostini.
Additional Tips for Making this Recipe Better
Having made this a few times, I’ve picked up some tricks that elevate it from good to great. Here are a few personal tips:
- Toast the Garlic: I like to lightly toast the garlic cloves in a dry pan for a minute before mincing. This mellows the raw bite and adds a subtle, nutty flavor to the tapenade.
- Let it Rest: If you have the time, make the tapenade an hour or two ahead of serving. Cover it and let it sit at room temperature. This allows the flavors to meld together for a more complex and delicious result.
- Hand Chop for Texture: While a food processor is fast, I sometimes prefer to hand-chop the ingredients with a sharp knife. This gives me more control over the final texture, resulting in a chunkier, more rustic tapenade.
- Add a Pinch of Red Pepper Flakes: For those who like a little heat, a small pinch of red pepper flakes stirred in at the end provides a gentle warmth that beautifully complements the salty flavors.
Variations to Try
One of the best parts about this recipe is how adaptable it is. You can easily tweak the ingredients to suit your taste or what you have on hand. It’s a great base for many other fantastic dinner recipes.
- Add Sun-Dried Tomatoes: For a touch of sweetness and a deeper color, add about 1/4 cup of chopped, oil-packed sun-dried tomatoes to the food processor.
- Include Roasted Red Peppers: Stir in some finely chopped roasted red peppers for a smoky and sweet flavor dimension.
- Make it Nutty: Add a couple of tablespoons of toasted walnuts or almonds to the food processor for a wonderful crunch and nutty undertone.
- Go Anchovy-Free: If you’re not a fan of anchovies or need a vegetarian option, you can omit them. The tapenade will still be delicious, though slightly less savory.
How to Serve Mediterranean Olive Tapenade with Crostini
Presentation can make this simple dish feel extra special. Here are a few serving ideas:
- Serve the tapenade in a decorative bowl with the crostini arranged around it on a large platter.
- Garnish the top of the tapenade with a swirl of extra virgin olive oil, a sprinkle of fresh parsley, and a bit of lemon zest for a pop of color.
- Pair it with a cheese board featuring goat cheese, feta, or manchego for a complete appetizer experience. It’s a fantastic starter before moving on to a dessert like our Pink Lemonade Pie.
- Spread the tapenade on slices of cucumber or bell pepper for a low-carb, gluten-free serving option.
Calories Count
This recipe is a relatively light and healthy choice for an appetizer. The nutritional information is an approximation per serving.
- Calories: 150 kcal
- Fat: 12g
- Carbohydrates: 8g
- Protein: 2g
- Sodium: 400mg
How to Store
Proper storage ensures your tapenade stays fresh and delicious.
Simply transfer any leftover tapenade to an airtight container and place it in the refrigerator.
- Refrigerating: The tapenade can be stored in the fridge for up to one week. The flavors will continue to meld and may even taste better the next day.
- Freezing: You can freeze the tapenade in an airtight container for up to three months. Thaw it in the refrigerator overnight before serving.
- Reheating: Serve the tapenade at room temperature. If it has been refrigerated, take it out about 30 minutes before serving to let it warm up.
Why You’ll Love This Recipe
Here are a few reasons why this Mediterranean Olive Tapenade is sure to become a go-to in your recipe collection.
- Incredibly Easy: With just a few minutes of prep and simple steps, you can create a truly impressive appetizer.
- Bursting with Flavor: The combination of salty, briny, and fresh ingredients creates a bold and memorable taste.
- Versatile Serving Options: It works as an appetizer, a sandwich spread, or even a simple pasta sauce.
- Perfect for Entertaining: This dish can be made ahead, freeing you up to enjoy time with your guests.
- Customizable: You can easily adjust the ingredients to match your personal taste preferences.
Mediterranean Olive Tapenade with Crostini Recipe
Ingredients
Method
- First, get your oven ready by preheating it to 375°F (190°C). While it heats up, arrange your baguette slices in a single layer on a large baking sheet. Lightly brush each slice with a bit of olive oil. This will help them get golden and perfectly crisp.
- Place the baking sheet in the preheated oven. Bake the baguette slices for about 10-15 minutes. You’ll know they are ready when they turn a beautiful golden-brown color and are crispy to the touch. Keep an eye on them to prevent burning.
- While your crostini are in the oven, it’s time to make the tapenade. In the bowl of a food processor, combine the pitted Kalamata olives, green olives, drained capers, anchovy fillets, and minced garlic. This combination is the foundation of your spread’s incredible flavor.
- Pulse the mixture in the food processor several times. The goal is to get a finely chopped, coarse texture, not a smooth puree. You want to see the individual components. This texture makes the tapenade much more interesting and satisfying to eat.
- Transfer the chopped olive mixture to a bowl. Gently stir in the fresh lemon juice, extra virgin olive oil, and chopped parsley. Give it a taste and season with a small amount of salt and pepper if needed. Serve the tapenade in a bowl alongside the warm, crispy crostini.