Equipment
* optional
Ingredients
Tapenade
- 250 g pitted black olives, drained well
- 30 g capers, rinsed and drained
- 15 g anchovy fillets, oil-packed, drained
- 5 g garlic, peeled and roughly chopped
- 60 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g fresh thyme, leaves only, chopped
- 1 g black pepper, freshly ground
Crostini
- 150 g baguette, sliced into 1cm thick rounds
- 30 ml extra virgin olive oil
- 5 g garlic, peeled, kept whole
Nutrition (per serving)
Method
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
Arrange the baguette slices in a single layer on a baking sheet. Lightly brush both sides of each slice with the 30ml of extra virgin olive oil.
Bake the baguette slices in the preheated oven for 8 to 10 minutes until golden and crisp.
Remove the crostini from the oven and immediately rub one side of each warm slice gently with the whole garlic clove. Set aside to cool slightly.
In a food processor, combine the pitted black olives, capers, anchovy fillets, chopped garlic, fresh thyme, and black pepper. Pulse 5 to 6 times until the ingredients are coarsely chopped.
With the food processor running, slowly drizzle in the 60ml of extra virgin olive oil and the lemon juice. Process just until it reaches a spreadable but slightly chunky paste. Do not over-process into a smooth puree.
Spread a generous tablespoon of the tapenade onto the garlic-rubbed side of each crostini.
Arrange the assembled crostini on a platter and serve immediately at room temperature.
Chef's Notes
- The name tapenade actually comes from the Provencal word for capers, tapenas. Capers are just as essential to the authentic flavor profile as the olives themselves.
- For the most authentic flavor, seek out Nicoise olives. Kalamata olives make an excellent and widely available substitute, but avoid generic canned black olives as they lack the necessary depth and acidity.
- Using a mortar and pestle instead of a food processor is the traditional method. While it takes more effort, it yields a superior, more rustic texture and beautifully melds the oils from the ingredients.
- Do not add any additional salt to this recipe. The anchovies, capers, and cured olives provide more than enough natural sodium.
Storage
Refrigerator: 1 week — Tapenade only, stored in an airtight container with a thin layer of olive oil on top. Crostini should be stored at room temperature in a paper bag for up to 2 days.
