Olive Tapenade
Olive Tapenade is a salty, flavorful spread that is make ahead friendly, and takes only 10 minutes to prepare. Serve on crostini or crackers.
Servings: 8
Ingredients
- 1 cup Manzanilla olives drained
- 1 cup Kalamata olives drained
- ¼ cup Capers
- 1 ½ tablespoons Lemon juice
- 1 ½ tablespoons Olive oil
- 1 teaspoon Garlic salt
- 1 teaspoon Dried parsley
- 1 French baguette sliced
Instructions
Olive Tapenade Mixture
- Combine the olives, capers, lemon juice, olive oil, and spices in a small food processor and pulse for about 30 seconds, or until the ingredients are grounded and well combined. *You don't want the olives to be smooth, but in in small bits.
- Scrape the tapenade mixture from the food processor and place in a serving bowl.
Grilled Crostini
- Brush one side of the sliced baguette and place the bread on a grill pan oil side up.
- Grill the bread for 1-2 minutes, or until the bottoms have grill marks. Flip the bread and cook for an additional 30 seconds to 1 minutes to allow the side with oil to brown slightly.
- To serve, top the crostini with tapenade and enjoy!
Notes
This recipe makes 1 ½ – 2 cups of prepared tapenade. You should plan approximately ¼ cup per person.
Store in an airtight container in the fridge for up to 2 weeks. The crostini is best eaten the same day that they are grilled.
Nutrition
Calories: 155kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1162mg | Potassium: 58mg | Fiber: 2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
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