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Mediterranean Olive Tapenade with Crostini Recipe
Ash Tyrrell

Mediterranean Olive Tapenade with Crostini Recipe

I have to admit, making Mediterranean Olive Tapenade with Crostini at home has become one of my favorite little kitchen adventures. The first time I whipped it up, the aroma of olives, garlic, and fresh herbs instantly transported me straight to a sun-soaked Mediterranean terrace.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 200 g mixed olives green and black – I prefer pitted olives for convenience, but whole olives work too if you remove the pits carefully.
  • 2 anchovy fillets – They add umami depth without tasting “fishy.” You can skip them for a vegetarian version.
  • 1 clove garlic – Fresh garlic works best for a sharp aromatic punch.
  • 2 tablespoons capers – Rinse them to balance their salty tang.
  • 1 teaspoon Dijon mustard – Adds a subtle kick and helps emulsify the tapenade.
  • 2 tablespoons extra virgin olive oil – Opt for good quality; it elevates the flavor tremendously.
  • Juice of half a lemon – Freshly squeezed lemon juice brightens the mixture.
  • 1 teaspoon fresh thyme leaves – Fresh herbs always taste better than dried.
  • 1 small baguette – Slice and toast for crostini; day-old bread crisps up perfectly.

Method
 

  1. I start by prepping everything because it makes the process so smooth. Pit the olives if needed, finely chop garlic, and rinse the capers. Having everything ready ensures the tapenade comes together quickly.
  2. I combine olives, anchovies, garlic, capers, Dijon mustard, lemon juice, thyme, and olive oil in a food processor. I pulse until the mixture is coarse yet spreadable – I like a bit of texture, not a puree. Taste and adjust seasoning with extra lemon or olive oil if needed.
  3. I slice the baguette thinly, drizzle lightly with olive oil, and toast in the oven at 180°C (350°F) for 5–7 minutes until golden. Crostini should be crisp but not burnt; I often check halfway through for perfect color.
  4. I scoop the tapenade into a small bowl and serve alongside warm crostini. I sometimes drizzle a little extra olive oil on top and sprinkle fresh thyme for a pretty presentation.

Notes

  • I always use a mix of green and black olives for balanced flavor.
  • Pulse the ingredients lightly; over-blending makes it too smooth.
  • Let the tapenade sit for 30 minutes before serving – it allows flavors to meld.
  • Toast crostini just before serving to keep them crunchy.
  • I sometimes add a pinch of chili flakes for a subtle heat boost.