Black Olive Tapenade and Crostini
What better way to help Summer linger than embracing every chance left to sit outside with a chilled drink and, of course, some delectable nibbles on the side? And for that, the Provençal people undoubtedly have it all nailed down, with their utterly beloved and popular Black Olive Tapenade. This spread of black olives and capers is a culinary icon in the region and a perfect drinking companion – as all salty snacks are. This tapenade is packed with salty flavors and a concentrated of the Mediterranean. It’s such a…
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- For the Crostini:
- ½ baguette (200g)
- 2 tbsp Extra vrigin olive oil
- 2 tsp mixed dried herbs (ie. Herbes de provence)
- For the Tapenade:
- 350g black olives, pitted
- 1 tbsp brined capers, drained
- The juice of 1 lemon
- 1 tsp ground black pepper
- 1 garlic clove, peeled and choppedA handful of flat parsley leaves (7-8 sprigs)
Instructions
- 1
Preheat your oven to 400°F.
- 2
Prepare the crostini. With a serrated bread knife, slice the baguette into ½ inch-thick slices. Lay the slices on a baking sheet lined with parchment paper (do not overlap them). Drizzle with the EVOO and sprinkle evenly with the herbs. Bake for 4 minutes, flip all the slices upside down and bake for 3 more minutes until golden.
- 3
Transfer the crostini to a cooling rack and allow to cool for a few minutes.
- 4
In the meantine, prepare the tapenade.
- 5
Stem and pit the black olives, and wash them thoroughly under cold water.
- 6
Place all the tapenade ingredients in a food processor or blender (I used a vitamix). On medium speed, do one-second pulses until all the ingredients are chopped and blended to a coarse paste (do not use the continuous blending button or the tapenade will be too smooth in texture).
- 7
Enjoy with the freshly baked crostini.
- 8
You can keep the tapenade in a tupperware in the fridge for up to 6-7 days.