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close up of bowl of tapenade on a plate with crostini and tortilla chips.
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5 from 1 vote

Olive Tapenade with Crostini

This olive tapenade is made with two kinds of olives, capers, pimientos, and parsley. Spread this on a crostini for the perfect small bite.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: olive tapenade
Servings: 10
Calories: 253kcal
Author: Abbey McDermott

Equipment

Ingredients

Tapenade

  • 1½ cups Castelvetrano olives or other green olives, 8-ounce jar
  • ¾ cup Kalamata olives 4.6 ounce jar
  • 1 tablespoon capers drained
  • 1 teaspoon minced garlic
  • ¼ cup diced pimientos drained
  • ½ cup parsley chopped
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon anchovy paste optional
  • ¼ teaspoon red pepper flakes or to taste

Crostini

  • 1 loaf french bread cut into ¼-inch slices
  • ¼ cup olive oil plus more as needed
  • black pepper

Instructions

  • Add the Castelvetrano olives to the bowl of a mini food processor. Pulse until finely chopped. Transfer the olives to a mixing bowl.
  • Add the Kalamata olives to the bowl of the food processor. Pulse until finely chopped. Transfer the olives to the mixing bowl.
  • Add the capers, garlic, pimientos, and parsley to the bowl. Toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, anchovy paste, and red pepper flakes. Pour over the olive mixture and toss to combine.
  • Serve immediately or refrigerate to allow the flavors to blend.
  • Store in an airtight container in the refrigerator for up to 10-14 days.

If serving with crostini:

  • Preheat the oven to 400℉.
  • Brush or drizzle the bread with olive oil and season with pepper.
  • Bake on a sheet pan for 5-10 minutes until golden brown.

Notes

  1. Chop and mince the ingredients separately for optimal texture and consistency. I like each ingredient to stand on its own. Pulsing everything together in a food processor tends to result in an over-processed mixture.
  2. There is no added salt in this recipe. The olives and capers contain plenty of salt.
  3. Use this tapenade to enhance sauces, spread on sandwiches, stir into tuna salad, or add to cheese boards.
 

Nutrition

Calories: 253kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 0.3mg | Sodium: 752mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg