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Olive Tapenade on Crostini - A Bold, Savory Appetizer

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup pitted Kalamata olives (drained)
  • 1/2 cup green olives (Castelvetrano or Manzanilla, drained)
  • 2 tablespoons capers (rinsed and drained)
  • 1 small garlic clove (or 1/2 clove if you prefer milder)
  • 2–3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice (plus 1/2 teaspoon zest, optional)
  • 1–2 teaspoons fresh herbs (parsley, thyme, or basil)
  • Black pepper (to taste)
  • Optional add-ins: 2 anchovy fillets or 1/2 teaspoon anchovy paste; a pinch of red pepper flakes
  • For the crostini: 1 baguette, 2–3 tablespoons olive oil, pinch of salt

Method
 

  1. Prep the bread: Heat the oven to 400°F (200°C). Slice the baguette into 1/2-inch rounds. Brush both sides lightly with olive oil and sprinkle with a pinch of salt.
  2. Toast: Arrange slices on a sheet pan and bake 8–10 minutes, flipping halfway, until golden and crisp at the edges.
  3. Load the processor: Add Kalamata olives, green olives, capers, garlic, lemon juice, herbs, and optional anchovy to a food processor.
  4. Pulse, don’t puree: Pulse 6–10 times until the mixture is coarsely chopped. You want visible texture, not a paste.
  5. Finish with oil: With the motor running briefly, drizzle in 2–3 tablespoons olive oil. Stop when the tapenade looks glossy and spreadable.
  6. Season: Add black pepper to taste. Adjust lemon or olive oil if needed. If it’s too salty, a little extra lemon helps balance.
  7. Assemble: Spoon tapenade onto warm crostini. Finish with a few herb leaves, lemon zest, or a tiny drizzle of olive oil.
  8. Serve: Enjoy right away, or let the tapenade rest 15–30 minutes for the flavors to meld.