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Mediterranean Olive Tapenade with Crostini Recipe
Ben Carraoli

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Dinner, Side Dish
Calories: 150
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.