Save 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 has become a favorite at our holiday parties where everyone asks for the recipe.
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 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 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.
Save Our family always gathers around the table to enjoy this spread while sharing stories and laughter.
Serving Suggestions
Pair the tapenade with a crisp sparkling wine or a dry rosé for a perfect complement.
Storage Tips
Store leftover tapenade in an airtight container in the refrigerator for up to one week.
Health Benefits
This recipe provides healthy fats from olive oil and antioxidants from fresh herbs and olives.
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This black olive tapenade is always a hit, easy to make, and perfect for any occasion.
Recipe FAQs
- → What olives are best for this tapenade?
Kalamata or Niçoise olives are preferred for their rich, briny flavor that complements the other ingredients well.
- → Can anchovies be omitted?
Yes, omitting anchovies creates a vegetarian option. For vegan depth, consider adding extra capers and miso paste or soy sauce.
- → How should the crostini be prepared?
Slice baguette into rounds, brush with olive oil, bake until golden and crisp, then rub with garlic for extra flavor.
- → How long does the tapenade keep?
Stored airtight in the refrigerator, it remains fresh for up to 2-3 days, but best enjoyed soon after preparation.
- → What pairs well with black olive tapenade and crostini?
Crisp sparkling wines, dry rosés, or light white wines complement the briny and savory flavors beautifully.