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Castelvetrano Olive Tapenade

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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 mins
Additional Time 10 mins
Total Time 15 mins
Servings 24 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

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. Secure the lid and process until finely diced.

FOR THE CROSTINI:

  • Preheat your oven to 400°.
  • 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

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