This Castelvetrano Olive Tapenade on crostini will be the hit of the party! In it, Castelvetrano olives are blended with ingredients like garlic, capers and lemon zest making for a flavorful appetizer!

Castelvetrano Olive Tapenade

The truth is I’ve never met an olive I didn’t like.

Since I was old enough to pick out pitted whole olives from the can and put them on my fingertips – I’ve been a fan. Which is surprising for this former picky eater.

Fast forward thirty some years and my mom has this olive tapenade and crostini as an appetizer at a holiday party. Naturally, I gravitated to the bright green spread and ate majority of it. My mom told me it was a recipe she had gotten from someone else and that it called for these particular olives, the Castelvetrano. I shouted “those are my favorite olives!’ remember this post? OR maybe you saw them here?

Needless to say, they’re phenomenal. Fruity, less salty, more fruity and just plain good.

Castelvetrano Olive Tapenade

I spread this deliciously bright tapenade on crostini and topped with with a single shaving of parmesan. Pure buttery olive perfection.

Castelvetrano Olive Tapenade

To make this olive tapenade you will need:

  • pitted castelvetrano olives
  • garlic
  • capers
  • lemon zest
  • thyme (dried)
  • oregano (dried)
  • freshly ground black pepper
  • mustard seed
  • celery salt
  • parmesan cheese
  • olive oil
  • kosher salt

olives, capers, garlic and lemon zest in food processor

First start by adding 1 (drained) 8 ounce jar of the olives, 2 cloves fresh garlic, 2 tablespoons (drained and rinsed) capers and 1/2 teaspoon grated lemon zest.

next add dried thyme, oregano, black pepper, mustard seed, celery salt and freshly grated parmesan cheese.

Next add 1 teaspoon both dried thyme and oregano, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon mustard seed, 1/4 teaspoon celery salt and 1/4 cup freshly grated parmesan cheese.

add quality olive oil

Lastly drizzle in 1/4 cup of olive oil.

What are Castelvetrano Olives?

Castelvetranos are from Sicily and are known as Italy’s favorite snack olive. These olives are bright green, sweet, buttery, mild and meaty. Delicious served on a cheeseboard with white wine or tossed with butter or olive oil for a simple pasta sauce.

pulse to combine finely minced and not pureed

Then secure the lid and process until coarsely chopped. Use a spatula to scrape down the sides and then repeat, until the mixture if finely chopped.

Taste to see if it needs any salt and add if desired.

Castelvetrano Olive Tapenade in jar

That’s it! Slather it on crostini, topped grilled chicken or pork or toss with pasta. The options are endless.

Castelvetrano Olive Tapenade with wooded spreader

If you decide to go the crostini route with this tapenade, I’ve left instructions in the printable on how to prepare them.

Castelvetrano Olive Tapenade on crostini with shaved parmesan

Enjoy! And if you give this Castelvetrano Olive Tapenade recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

side view of Castelvetrano Olive Tapenade on crostini with shaved parmesan

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Yield: 24 servings

Castelvetrano Olive Tapenade

This Castelvetrano Olive Tapenade on crostini will be the hit of the party! In it, Castelvetrano olives are blended with ingredients like garlic, capers and lemon zest making for a flavorful appetizer!
Prep Time: 5 minutes
Additional Time: 10 minutes
Total Time: 15 minutes

Ingredients

FOR THE CASTELVETRANO OLIVE TAPENADE:

  • 8 ounces pitted castelvetrano olives, drained
  • 2 cloves garlic
  • 2 tablespoons capers, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup Parmesan cheese, grated fresh
  • 1/4 cup olive oil

FOR THE CROSTINI:

  • 14 ounce baguette, cut into 24 slices
  • olive oil spray
  • kosher salt, to taste
  • Parmesan, shavings, for serving

Instructions 

FOR THE CASTELVETRANO OLIVE TAPENADE:

  • Into the bowl of your food processor that is fitted with the blade attachment, add all of the ingredients with the exception of salt. Secure the lid and process until finely diced.
    Taste and add salt if needed.

FOR THE CROSTINI:

  • Preheat your oven to 400℉ (or 200℃).
  • Add the slices of the baguette to a large rimmed sheet pan. Drizzle with olive oil and season with kosher salt. Toss and lay in an even layer.
  • Bake for 8 to 10 minutes or until the bread is golden and crispy.
  • Spread some of the olive tapenade onto the warm crostini and top with a shaving of parmesan.
Serving: 1crostini, Calories: 84kcal, Carbohydrates: 9g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 356mg, Potassium: 26mg, Fiber: 1g, Sugar: 1g, Vitamin A: 49IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg
Author: Laurie McNamara
Course: Appetizers & Snacks, Homemade Ingredients & Condiments
Cuisine: Italian