A savory blend of black olives, capers, anchovies, and herbs served with golden crostini.
# Ingredient List:
→ Black Olive Tapenade
01 - 2 cups pitted black olives (Kalamata or Niçoise preferred)
02 - 2 tablespoons capers, drained
03 - 4 anchovy fillets in oil, drained (optional for vegetarian; omit for vegan)
04 - 2 cloves garlic, peeled
05 - 2 tablespoons fresh parsley leaves
06 - 1 tablespoon fresh lemon juice
07 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
08 - 1/4 cup extra-virgin olive oil
09 - Freshly ground black pepper, to taste
→ Crostini
10 - 1 baguette, sliced into 1/2-inch rounds
11 - 2 tablespoons extra-virgin olive oil
12 - 1 garlic clove, halved (for rubbing)
# Directions:
01 - Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake the bread slices for 8 to 10 minutes, flipping halfway through, until golden and crisp. Remove and rub each crostini with the cut side of the halved garlic clove. Set aside to cool.
03 - In a food processor, add black olives, capers, anchovy fillets if using, garlic, parsley, lemon juice, and thyme. Pulse several times until coarsely chopped.
04 - With the processor running, slowly drizzle in the olive oil until the mixture forms a coarse paste. Scrape down the sides as needed.
05 - Adjust seasoning with freshly ground black pepper and additional lemon juice if desired.
06 - Transfer the tapenade to a serving bowl and present alongside the crostini.
