Black Olive Recipe

Prepare ingredients

Rinse the capers under cold water to remove excess salt and drain. If your olives are not pitted, remove pits. Peel the garlic clove and finely chop anchovy if using. Roughly chop the olives so they blend evenly and won’t overwork the food processor.

Pulse mixture

Place the Kalamata olives, Castelvetrano (or green) olives, garlic, capers and anchovy (if using) into a small food processor. Pulse in short bursts (about 6–8 pulses) until the mixture is coarsely chopped — you want a chunky paste, not a puree. Scrape down the sides as needed.

Emulsify and season

With the processor running on low, drizzle in 2 tablespoons of the extra-virgin olive oil until the tapenade holds together but still has texture. Transfer to a bowl. Stir in the remaining 1 tablespoon oil, lemon juice, freshly ground black pepper and chopped parsley. Taste and add more lemon or pepper if desired. Do not add salt unless necessary (olives and capers are already salty).

Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with 1 tablespoon olive oil. Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Alternatively, grill or pan-toast the bread.

Let the crostini cool slightly. Spoon about 1 to 1 1/2 tablespoons of tapenade onto each slice, spreading gently. Garnish with a tiny sprinkle of chopped parsley or a few thinly sliced olives if desired. Serve with lemon wedges on the side for those who like a splash of brightness.

Store leftovers in an airtight container topped with a thin film of olive oil in the refrigerator for up to 5 days. Bring to room temperature before serving.