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!

Course Appetizers & Snacks, Homemade Ingredients & Condiments

Cuisine Italian

Keyword appetizer, crostini, olive, olive tapenade, spread

Prep Time 5

Additional Time 10

Total Time 15

Servings servings

Calories 84

Author Laurie McNamara

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

US Customary - Metric

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.

Nutrition