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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 125 kcal
- Protein
- 2 g
- Carbohydrates
- 8 g
- Fat
- 10 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 306 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 1 mg
- Potassium
- 44 mg
- Calcium
- 23 mg
- Iron
- 0.4 mg
- Magnesium
- 9 mg
- Phosphorus
- 25 mg
- Zinc
- 0.2 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.8 mg
- Folate
- 13 mcg
- Water
- 9 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Tapenade is unpleasantly salty
Cause: High salt content in the cured olives, capers, and anchovies
Fix: Blend in a small amount of unsalted roasted red peppers, toasted pine nuts, or a splash more lemon juice to balance the salinity.
Prevention: Thoroughly rinse the capers and taste an olive before processing; if olives are exceptionally salty, soak them in water for 15 minutes before using.
Tapenade texture is an unappetizing, smooth baby food puree
Cause: Running the food processor continuously rather than pulsing
Fix: Cannot be fixed structurally, but still entirely edible. Fold in some roughly hand-chopped olives and capers to restore some texture.
Prevention: Use the pulse function and watch closely, processing only until coarse.
Cultural Context
Tapenade is a cornerstone of Provencal cuisine, deeply rooted in the culinary traditions of southern France. Invented in 1880 by chef Meynier at the restaurant La Maison Doree in Marseille, it was originally used to stuff hard-boiled eggs but has since become an iconic Mediterranean staple, traditionally enjoyed alongside an aperitif.
