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.
I first enjoyed this tapenade at a holiday party and have been making it ever since for friends and family.
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
- Preheat oven:
- Preheat the oven to 400°F (200°C).
- Prepare crostini:
- Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.
- Bake crostini:
- 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.
- Make tapenade:
- 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.
- Blend tapenade:
- With the processor running slowly drizzle in the olive oil until the mixture becomes a coarse paste. Scrape down the sides as needed.
- Season tapenade:
- Season to taste with black pepper and adjust lemon juice if desired.
- Serve:
- Transfer tapenade to a serving bowl. Serve with prepared crostini.
Save This recipe always brings my family together for lively conversations and laughter around the table.
Pairings
Pair with a crisp sparkling wine or dry rosé to complement the savory flavors.
Storage
Store tapenade in an airtight container in the refrigerator for up to a week.
Dietary Options
Omit anchovies for a vegetarian or vegan version using recommended substitutions.
Save 
This tapenade is a guaranteed crowd-pleaser and can be easily customized to suit your taste.
Common Recipe Questions
- → What type of olives work best for this spread?
Kalamata or Niçoise olives are preferred for their rich, briny flavor which balances well with the other ingredients.
- → How should the crostini be prepared for optimal texture?
Slice the baguette thinly, brush with olive oil, and bake until golden and crisp, then rub with garlic for added aroma.
- → Can anchovies be omitted without losing flavor?
Yes, omit anchovies for a vegetarian or vegan version, adding extra capers and a touch of miso or soy sauce to maintain depth.
- → How long can the tapenade be stored?
Stored in an airtight container, it keeps well in the refrigerator for up to 3 days, allowing flavors to meld further.
- → What beverages pair well with this Mediterranean spread?
Crisp sparkling wines or dry rosés complement the briny and herbal notes beautifully.