Pin It 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 has been a hit with my family during holiday gatherings, sparking many compliments and requests for the recipe.
Ingredients
- For the Black Olive Tapenade: 2 cups pitted black olives (Kalamata or Niçoise preferred)
- For the Black Olive Tapenade: 2 tablespoons capers, drained
- For the Black Olive Tapenade: 4 anchovy fillets in oil, drained (optional for vegetarian omit for vegan)
- For the Black Olive Tapenade: 2 cloves garlic, peeled
- For the Black Olive Tapenade: 2 tablespoons fresh parsley leaves
- For the Black Olive Tapenade: 1 tablespoon fresh lemon juice
- For the Black Olive Tapenade: 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- For the Black Olive Tapenade: 1/4 cup extra-virgin olive oil
- For the Black Olive Tapenade: Freshly ground black pepper, to taste
- For the Crostini: 1 baguette, sliced into 1/2-inch rounds
- For the Crostini: 2 tablespoons extra-virgin olive oil
- For the Crostini: 1 garlic clove, halved (for rubbing)
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C)
- Prepare Crostini:
- Arrange the baguette slices on a baking sheet Brush both sides lightly with olive oil
- Bake Crostini:
- Bake for 8 to 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
- Make Tapenade:
- 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
- Add Olive Oil:
- With the processor running slowly drizzle in the olive oil until the mixture becomes a coarse paste Scrape down the sides as needed
- Season:
- Season to taste with black pepper and adjust lemon juice if desired
- Serve:
- Transfer tapenade to a serving bowl Serve with prepared crostini
Pin It We enjoy this tapenade during family celebrations especially New Years Eve where everyone gathers around and shares joyful moments.
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
Per serving Calories 190 Total Fat 11 g Carbohydrates 18 g Protein 3 g
Pin It This black olive tapenade is a delightful appetizer that will impress your guests and bring a Mediterranean touch to your table
Recipe Questions & Answers
- → How should I store the tapenade?
Store the tapenade in an airtight container in the refrigerator for up to three days to maintain freshness.
- → Can I prepare the crostini ahead of time?
Yes, crostini can be baked a day in advance and kept in an airtight container to retain crispness.
- → What can I use instead of anchovies for a vegan version?
Omit anchovies and add extra capers with a teaspoon of miso paste or soy sauce to enhance umami flavors.
- → Which olives are best for this spread?
Kalamata or Niçoise olives work best, offering robust flavor and a pleasant briny character.
- → How do I get the crostini perfectly crisp?
Bake sliced baguette brushed lightly with olive oil at 400°F for 8–10 minutes, turning halfway for even crispness.
- → Can this be paired with specific drinks?
This blend pairs beautifully with a crisp sparkling wine or a dry rosé, enhancing the savory and briny notes.