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 served this at a holiday gathering and it was a huge hit with 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:
- 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:
- 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.
- 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.
- Add Oil:
- With the processor running slowly drizzle in the olive oil until the mixture becomes a coarse paste Scrape down the sides as needed.
- 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 especially during New Years Eve celebrations.
Pairing Suggestions
Pair with a crisp sparkling wine or dry rosé for a complete appetizer experience.
Storage Tips
Store tapenade in an airtight container in the refrigerator for up to one week.
Variations
Add a touch of orange zest for a citrusy twist or substitute anchovies with capers for a vegetarian option.
Save This tapenade makes an elegant and easy appetizer suitable for any festive occasion.
Kitchen Q&A
- → What type of olives work best for this tapenade?
Kalamata or Niçoise olives are preferred for their robust, briny flavor that complements the other ingredients.
- → Can the anchovies be omitted?
Yes, omitting anchovies creates a vegetarian-friendly version; adding extra capers and miso or soy sauce enhances the umami depth.
- → How can I prepare the crostini for best results?
Sliced baguette rounds are brushed with extra-virgin olive oil, baked until golden and crispy, then rubbed with fresh garlic for added aroma.
- → What herbs are included in the tapenade?
Fresh parsley and thyme provide bright, herbal notes that balance the rich olive and anchovy flavors.
- → How should this dish be served?
Serve the tapenade spread atop crostini as a savory starter or appetizer, ideal for sharing at gatherings or festive occasions.