Dessert

Black Olive Tapenade Crostini Recipe

ByHailey Reed January 7, 2026January 7, 2026

Introduction

Black Olive Tapenade Crostini is a flavorful and easy appetizer perfect for any gathering. The rich, savory tapenade pairs beautifully with crunchy, golden crostini for a simple yet elegant snack.

A white oval plate holds ten pieces of toasted baguette slices arranged in two rows. Each slice is topped with a layer of dark olive tapenade mixed with small bits of green herbs, giving a chunky texture with specks of green and yellow. The bread is golden brown and crisp, and a light drizzle of olive oil shines slightly beneath the slices on the plate. Two forks lie near the top left corner on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pitted black olives (Kalamata or Niçoise)
2 tablespoons drained capers
4 anchovy fillets in oil, drained (optional)
2 cloves garlic, peeled
2 tablespoons fresh parsley leaves
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/4 cup extra-virgin olive oil
Freshly ground black pepper, to taste
1 baguette, sliced into 1/2-inch rounds
2 tablespoons extra-virgin olive oil
1 garlic clove, halved (for rubbing)

Instructions

Step 1: Preheat the oven to 400°F and allow it to reach temperature.
Step 2: Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.
Step 3: Bake the slices for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove and rub the cut side of the halved garlic clove over the crostini. Let cool.
Step 4: In a food processor, combine black olives, capers, anchovies (if using), garlic, parsley, lemon juice, and thyme. Pulse until coarsely chopped.
Step 5: While processing, slowly drizzle in the olive oil until the mixture forms a coarse paste, scraping down the sides as necessary.
Step 6: Adjust seasoning with black pepper and additional lemon juice to taste.
Step 7: Transfer the tapenade to a serving dish and serve alongside the prepared crostini.

Tips & Variations

Use either Kalamata or Niçoise olives depending on your preference for a milder or stronger flavor.
Omit anchovies for a vegetarian version; add a pinch of smoked paprika for extra depth.
Try adding a teaspoon of chopped sun-dried tomatoes for a twist on the traditional recipe.
For an even crispier crostini, toast slices under the broiler on each side for 1-2 minutes, watching carefully to avoid burning.

Storage

Store leftover tapenade in an airtight container in the refrigerator for up to 5 days. The flavors will deepen over time. Keep crostini separate to maintain their crispness and toast fresh before serving if needed. Reheat crostini briefly in the oven at 350°F for a few minutes to restore crunch.