Stem and pit the black olives, and wash them thoroughly under cold water. rub it under the skin of a chicken before roasting it or use it as a pasta sauce). 2 tbsp Extra vrigin olive oil Your email address will not be published. This tapenade is packed with salty flavors and a concentrated of the Mediterranean. I share simple homecooking recipes, including French Classics and lesser-known regional dishes. Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. But in our busy lives, I’d say that using a food processor or blender is perfectly acceptable (just be careful not to over-blend the tapenade). Cut a baguette into small slices and place them on a baking sheet. olive tapenade, kalamata olive tapenade, tapenade recipes, easy tapenade. Welcome to my site devoted to bringing authentic French flavors to your own kitchen. Prepare the crostini. A handful of flat parsley leaves (7-8 sprigs). Cut a baguette into small slices and place them on a baking sheet. For a quick make ahead version, you can throw this together up to 2 days ahead, including the crostini. Bake for 8 to 10 minutes or until the bread is golden and crispy. The juice of 1 lemon Nowadays, you’ll find many variations of this recipe: with green olives, hot peppers, dried fruits, tuna, nuts, different herbs, etc… But this black olive tapenade is the simplest, most original take (and the best, in my humble opinion). It comes together in minutes and has endless possibilities. I am a French Homecook, Photographer & Creator of Pardon your French. or so of olive oil and pop the baking sheet into the oven for 5-6 minutes. 5 mins. Hi, my father used to make this years ago and everybody loved it.. unfortunately I have lost the recipe and was so grateful to have come across you recipe. Powered by WordPress. Drizzle with the EVOO and sprinkle evenly with the herbs. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired. You can keep the tapenade in a tupperware in the fridge for up to 6-7 days. And for that, the Provençal people undoubtedly have it all nailed down, with their utterly beloved and popular Black Olive Tapenade. Herbes de provence), For the Tapenade: Accept, What better way to help Summer linger than embracing every chance left to sit outside with a  chilled drink and, of course, some delectable nibbles on the side? 1 tsp ground black pepper Remove pan from oven when finished and set aside. To finish this off, smear a bit of the goat cheese onto the crostini and top with a bit of the olive tapenade… Add the slices of the baguette to a large rimmed sheet pan. As an appetizer, it’s best enjoyed with simple crostini (it’s so flavourfull that you don’t need anything else here). This site uses Amazon Affiliate links. With a serrated bread knife, slice the baguette into ½ inch-thick slices. Drizzle 2 Tbsp. 2 tsp mixed dried herbs (ie. If you try this black olive tapenade, let me know! To make the crostini simply heat the oven to 350 degrees. The black olives and capers alone provide a very, very generous amount of saltiness (that needs to be cut with the juice of a whole lemon). Instructions for Making Cheesy Olive Tapenade Crostini Combine chopped green olives with pimento. https://fooby.ch/en/recipes/16994/crostini-with-olive-tapenade 350g black olives, pitted But then again, it also makes a wonderful condiment to bring amazing flavours to any entrée (ie. FOR THE CROSTINI: Preheat your oven to 400°. It’s such a beloved spread (not only in Provence but all throughout France) that you can find it in most markets across the country. Place in a small bowl and serve immediately or store in the fridge for a few hours. At this exact moment, I cannot decide whether I would rather have it on crostini… or so of olive oil and pop the baking sheet into the oven for 5-6 minutes. 1 garlic clove, peeled and chopped The great thing about this tapenade is you can serve it a variety of ways. Feel free to double the recipe if serving a larger crowd. Try not to over-pulse or the tapenade or it may become mushy. Transfer the crostini to a cooling rack and allow to cool for a few minutes. This site uses Akismet to reduce spam. Capers are certainly part of the recipe, but it is the olives that are the star of the show here. Hi, I'm Audrey. Brush the olive oil onto each bread round. Drizzle the pieces of bread with a Tbsp. Lay the slices on a baking sheet lined with parchment paper (do not overlap them). The olives you’ll want to use for a classic tapenade are the small, almost purplish Nicoise olives, which can be found in most grocery stores (usually at the deli counter). Pulse just until the mixture is combined. Add the garlic, olives and figs, sauté for approx. Place all the tapenade ingredients in a food processor or blender (I used a vitamix). To make the crostini simply heat the oven to 350 degrees. Happiness can be found in bowls of tapenade. Savory, salty, umami flavor with fresh herbs and hints of heat and acidity make this easy Mixed Olive Tapenade Crostini with Grilled Bread perfect for a casual game day snack or elegant … Once the bread is lightly toasted remove the pan from the oven and place the pieces on a serving tray. On medium speed, do one-second pulses until all the ingredients are chopped and blended to a coarse paste (do not use the continuous blending button or the tapenade will be too smooth in texture). Any type of herb can be substituted for chives. Bon Appetit! I grant the fact this is probably the best way to control the pounding and mashing of the ingredients, to obtain the exact consistency you want. https://www.marthastewart.com/.../olive-tapenade-and-goat-cheese-crostini Serve the tapenade in a bowl alongside the crostini … Hi Susan! This spread of black olives and capers is a culinary icon in the region and a perfect drinking companion – as all salty snacks are. 350g of small Nicoise olives are about 1 3/4 cup (about 2 cups if using larger Kalamata olives). As per tradition, a tapenade should be made by hand in a mortar and pestle. This means I make a small commission if you purchase a product through these links at no extra cost to you! By using our site, you agree to our use of cookies. Notify me of follow-up comments by email. Happy cooking! Its name comes from the Provencal word for capers, “tapenas”. For the Crostini: Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Can you tell me how many cups, Or jars, etc. Bake for 4 minutes, flip all the slices upside down and bake for 3 more minutes until golden. Serve with the toasted crostini or your favorite crackers. People like to buy little containers of this spread, but I feel this is too simple of a recipe to not make at home. Place the bread onto a baking sheet and cook in the preheat oven until each round is a nice golden brown. Leave a comment or share a photo on Instagram. Remove them from the oven. Spread some of the olive tapenade onto the warm crostini … Toss and lay in an even layer. And for that, the Provençal people undoubtedly have it all nailed down, with their utterly beloved and popular Black Olive Tapenade. In fact, I am pretty sure I have never visited a market in France that did not have an olive stall with giant vasts of tapenade (be it in Brittany, Paris, Alsace or elsewhere).