Save 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.
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
- 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 810 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.
Save It 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
Calories 190 Total Fat 11 g Carbohydrates 18 g Protein 3 g
Save It This tapenade is an easy and flavorful appetizer sure to impress your guests.
Recipe FAQs
- → Can I make the tapenade vegan?
Yes, simply omit the anchovies and add an extra tablespoon of capers along with miso paste or soy sauce to enhance the flavor.
- → How do I get crisp crostini?
Slice the baguette thinly, brush both sides with olive oil, and bake at 400°F until golden and crisp, about 8–10 minutes, turning halfway through.
- → What olives work best in the tapenade?
Kalamata or Niçoise olives are preferred for their robust, briny flavor and firm texture.
- → Can I prepare the crostini ahead of time?
Yes, crostini can be baked and stored in an airtight container for up to a day before serving.
- → What wine pairs well with this dish?
A crisp sparkling wine or a dry rosé complements the salty and herbal notes excellently.