Olive Tapenade with Olive Oil Crostinis Recipe

Name: Olive Tapenade with Olive Oil Crostinis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces pitted black olives, such as Kalamata, Nicoise, or Gaeta; 3 to 4 ounces capers, drained and rinsed; 2 to 4 anchovy fillets, to taste, drained, rinsed and patted dry; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 5 sprigs fresh thyme, leaves finely chopped; 3 tablespoons chopped parsley; 1/4 teaspoon crushed red pepper; 1 lemon, juiced; 1 teaspoon red wine vinegar; 1/2 to 1 cup good quality extra-virgin olive oil; 1 recipe Olive Oil Crostini, as follows; 24 very thin slices French bread, cut on the diagonal; 4 tablespoons extra virgin olive oil; Salt and freshly ground black pepper

Servings: persons

12 ounces pitted black olives, such as Kalamata, Nicoise, or Gaeta
3 to 4 ounces capers, drained and rinsed
2 to 4 anchovy fillets, to taste, drained, rinsed and patted dry
2 cloves garlic, minced
1 teaspoon Dijon mustard
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1 lemon, juiced
1 teaspoon red wine vinegar
1/2 to 1 cup good quality extra-virgin olive oil
1 recipe Olive Oil Crostini, as follows
24 very thin slices French bread, cut on the diagonal
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

1
Combine olives, capers, anchovies, garlic, mustard, thyme, parsley, crushed red pepper and lemon juice, and half of the olive oil in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed, adding more olive oil as needed to obtain desired consistency.
2
(A thicker product will better suit serving on crostini, whereas a looser consistency will work better as a sauce for pasta or cooked vegetables.)
3
Taste and adjust seasoning if necessary, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.
4
Preheat the oven to 350 degrees F.
5
Use a pastry brush to brush the bread slices with olive oil.
6
Lightly season with salt and pepper and place on a baking sheet.
7
Bake until crispy, 7 to 10 minutes.
8
Remove from the oven and set aside to cool.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces pitted black olives, such as Kalamata, Nicoise, or Gaeta, 3 to 4 ounces capers, drained and rinsed, 2 to 4 anchovy fillets, to taste, drained, rinsed and patted dry, 2 cloves garlic, minced, and more.

Yes, Olive Tapenade with Olive Oil Crostinis falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive Tapenade with Olive Oil Crostinis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions