Save to Pinterest A festive, savory Mediterranean spread of briny black olives blended with capers, anchovies, and herbs, served atop crisp, golden crostini&mdashperfect for sharing at your New Years Eve celebration.
This tapenade recipe has been a staple at my holiday gatherings and always impresses guests with its bold Mediterranean flavors.
Ingredients
- 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
- Crostini: 1 baguette sliced into 12inch rounds, 2 tablespoons extra-virgin olive oil, 1 garlic clove halved for rubbing
Instructions
- Preheat the oven:
- Set oven to 400°F (200°C).
- Prepare crostini:
- Arrange sliced baguette on a baking sheet and brush both sides lightly with olive oil.
- Bake crostini:
- Bake for 8 to 10 minutes turning halfway until golden and crisp. Remove and rub top of each crostini with cut side of garlic clove. Set aside to cool.
- Make tapenade:
- Combine black olives capers anchovy fillets if using garlic parsley lemon juice and thyme in food processor and pulse several times until coarsely chopped.
- Add olive oil:
- With processor running slowly drizzle in olive oil until mixture becomes a coarse paste scraping down sides as needed.
- Season:
- Season to taste with black pepper and adjust lemon juice if desired.
- Serve:
- Transfer tapenade to serving bowl and serve with prepared crostini.
Save to Pinterest This recipe brings back fond memories of gathering with family around the table sharing appetizers and laughter.
Required Tools
Food processor Baking sheet Pastry brush Sharp knife
Nutritional Information
Calories 190 Total Fat 11 g Carbohydrates 18 g Protein 3 g
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
Save to Pinterest This black olive tapenade is a simple yet flavorful appetizer that elevates any gathering in just minutes.
Recipe FAQs
- → What olives work best for the tapenade?
Kalamata or Niçoise black olives are preferred for their rich, briny flavor and texture, enhancing the spread's depth.
- → How can I make this dish vegan-friendly?
Omit the anchovies and add additional capers plus a teaspoon of miso paste or soy sauce for extra umami.
- → What is the best way to prepare crostini?
Slice baguette into 1/2-inch rounds, brush with olive oil, bake until golden and crisp, then rub with garlic for added aroma.
- → Can the tapenade be made ahead of time?
Yes, it can be prepared in advance and stored in an airtight container to allow flavors to meld.
- → What drinks pair well with this dish?
Crisp sparkling wine or a dry rosé complement the briny and herbal notes beautifully.