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Black Olive Tapenade with Garlic Toasts

Black Olive Tapenade with Garlic Toasts

Imagine transporting your taste buds to the sun-drenched coastlines of Provence with just one bite of this luxurious Black Olive Tapenade. This elegant French appetizer is not just a recipe—it's a culinary adventure that transforms simple ingredients into a gourmet experience that will make your guests think you've trained in a Parisian kitchen. With its rich, briny flavors and crispy garlic toasts, this tapenade is the ultimate crowd-pleaser that takes mere minutes to prepare.

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: French
Serves: 4 servings

Ingredients

  1. 1 cup black olives, pitted
  2. 2 tablespoons capers
  3. 2 cloves garlic
  4. 2 tablespoons olive oil
  5. 1 tablespoon lemon juice
  6. 1 French baguette, sliced
  7. Olive oil for brushing

Instructions

  1. Drain the pitted black olives and pat them dry with paper towels to remove excess moisture.
  2. In a food processor, combine the black olives, capers, peeled garlic cloves, 2 tablespoons of olive oil, and lemon juice. Pulse the mixture until it forms a coarse, chunky paste, being careful not to over-process.
  3. Transfer the tapenade to a small serving bowl and set aside at room temperature to allow the flavors to meld together.
  4. Preheat the oven to 375°F (190°C). Slice the French baguette diagonally into thin, 1/2-inch thick pieces.
  5. Arrange the baguette slices on a large baking sheet in a single layer. Brush each slice generously with olive oil, ensuring even coverage.
  6. Toast the bread in the preheated oven for 4-5 minutes, or until the edges are golden brown and crisp. Watch carefully to prevent burning.
  7. Remove the garlic toasts from the oven and let them cool for 2-3 minutes to become crisp.
  8. Serve the tapenade in a small bowl alongside the warm garlic toasts, allowing guests to spread the tapenade themselves.

Tips

  1. Choose high-quality, pitted black olives for the best flavor—Kalamata or Niçoise varieties work wonderfully.
  2. Pat olives dry thoroughly to prevent a watery tapenade texture.
  3. Pulse the ingredients in the food processor carefully to maintain a rustic, chunky consistency.
  4. Use fresh garlic for maximum flavor punch.
  5. Toast baguette slices just until golden to prevent burning.
  6. Let the tapenade sit for 10-15 minutes before serving to allow flavors to intensify.
  7. Serve at room temperature for optimal taste and spreadability.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 15g

Protein: 3g

Fat: 12g

Saturated Fat: 2g

Cholesterol: 0mg

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