Black Olive Tapenade Crostini

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.

I first served this at a holiday gathering and it was an instant hit with friends and family alike.

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

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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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 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

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

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

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This recipe always brings our family together around the table for festive moments and joyful conversation.

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

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Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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This black olive tapenade is a perfect appetizer that combines bold flavors and simple preparation for your next gathering.

Your Questions Answered

→ What olives work best for the tapenade?

Kalamata or Niçoise black olives provide the ideal briny flavor and texture for a well-balanced tapenade.

→ Can anchovies be omitted?

Yes, anchovies are optional. Omitting them makes it vegetarian-friendly; adding extra capers and miso or soy sauce enhances umami for a vegan option.

→ How should crostini be prepared?

Baguette slices are brushed with olive oil, baked until crisp and golden, then rubbed with garlic for added aroma and flavor.

→ How far in advance can it be made?

Crostini can be prepped a day ahead and stored airtight. Tapenade keeps well refrigerated but is best served within a couple of days.

→ What beverages pair well?

Refreshing sparkling wines or dry rosés nicely complement the savory, tangy flavors of this olive spread and crostini pairing.