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.

This tapenade quickly became a favorite at my holiday celebrations thanks to its bold flavors and simple prep.

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 12-inch rounds, 2 tablespoons extra-virgin olive oil, 1 garlic clove halved (for rubbing)

Instructions

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 8–10 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.

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This recipe always brings my family together especially during festive occasions filled with laughter and sharing.

Serving Suggestions

Pair with a crisp sparkling wine or dry rosé for a refreshing complement to the savory tapenade.

Storage Tips

Store tapenade in an airtight container refrigerated for up to 3 days. Prepare crostini right before serving for best texture.

Variations

Add a touch of orange zest for a citrusy twist or swap anchovies with capers for a vegetarian twist.

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This black olive tapenade is a delightful starter sure to impress your guests with its depth and simplicity.

Recipe Q&A

→ What type of olives work best for this tapenade?

Kalamata or Niçoise olives are preferred for their rich, briny flavor that complements the herbs and capers.

→ Can I make the crostini ahead of time?

Yes, crostini can be baked and stored in an airtight container up to a day before serving to maintain crispness.

→ Is there a vegan alternative to anchovies in this spread?

Omit anchovies and add extra capers along with miso paste or soy sauce to enhance the umami flavor naturally.

→ How should the crostini be prepared for best flavor?

Slices are brushed lightly with olive oil, baked until golden and crisp, then rubbed with garlic for added aroma and taste.

→ What beverages pair well with this olive spread and crostini?

A crisp sparkling wine or a dry rosé complements the briny and herbaceous flavors perfectly.