Black Olive Tapenade Recipe

Prepare olives and aromatics

If your olives are whole and not pitted, remove pits. Coarsely chop the olives and place them in a food processor or blender. Rinse the capers briefly under cold water and drain. Peel the garlic cloves and measure the anchovy fillets and parsley.

Pulse to combine

Add the rinsed capers, anchovy fillets, garlic cloves, and parsley to the food processor with the olives. Pulse in short bursts (6–8 pulses) until the mixture is coarse and holds together but is not fully smooth — you want a slightly chunky texture.

Emulsify

With the processor running on low, drizzle in 2 tablespoons of the extra-virgin olive oil and the lemon juice to help the mixture come together. Stop and scrape down the sides as needed. If the tapenade seems too dry, add the remaining tablespoon of olive oil and pulse once or twice more.

Season

Taste the tapenade and season with freshly ground black pepper and red pepper flakes if using. Do not add salt initially — the olives, capers, and anchovies are already salty. Adjust lemon juice or oil to balance brightness and spreadability.

Rest (optional)

Transfer the tapenade to a bowl or jar, cover, and refrigerate for 30 minutes to allow flavors to meld, or serve immediately at room temperature.

Preheat the oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/3-inch (8 mm) slices. Arrange the slices in a single layer on a baking sheet.

Brush each slice lightly with the 2 tablespoons of extra-virgin olive oil on both sides. Sprinkle the tops very lightly with the sea salt.

Bake in the preheated oven for 6–10 minutes, turning once halfway through, until the crustini are golden and crisp at the edges. For extra color, broil for 30–60 seconds while watching closely.

Remove from oven and let cool slightly. Serve warm or at room temperature with the tapenade spread on top or in a small bowl for dipping.