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 is a staple at our holiday gatherings that everyone eagerly looks forward to. The combination of bold flavors always impresses my friends and family.
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 to 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 My family always gathers around this dish, sharing stories and laughter while enjoying the rich flavors of the tapenade paired with crisp crostini.
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 per serving
Save This tapenade is a perfect starter that brings Mediterranean flair and festive spirit to your table.
Recipe FAQs
- → What type of olives work best for tapenade?
Kalamata or Niçoise olives are preferred for their rich, briny flavor and firm texture, which provide an authentic Mediterranean taste.
- → Can anchovies be omitted without losing flavor?
Yes, omitting anchovies results in a milder taste. To maintain depth, adding capers or alternative umami ingredients like miso or soy sauce is recommended.
- → How to achieve perfectly crisp crostini?
Slice the baguette evenly and brush both sides with olive oil before baking at 400°F for 8–10 minutes, turning halfway until golden and crisp.
- → What herbs complement the tapenade flavor?
Fresh parsley and thyme add bright and earthy notes, balancing the brininess of olives and capers beautifully.
- → How far in advance can this be prepared?
Crostini can be made a day ahead and stored airtight to maintain crispness. Tapenade is best made fresh but can be refrigerated for up to 2 days.
- → What beverages pair well with this dish?
Crisp sparkling wines or dry rosés complement the salty and herbal flavors, making for an enjoyable pairing.