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Ingredients
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Olive Tapenade
Garlic Croutons
Method
Olive Tapenade
- 1
Prepare ingredients
Rinse and drain the capers. If your anchovies are very salty, rinse briefly and pat dry. Coarsely chop the green olives if they are large to help them blend evenly.
- 2
Pulse to combine
In a food processor, combine the Kalamata olives, castelvetrano (or green) olives, capers, parsley, and anchovy fillets (if using). Pulse 6–8 times until the mixture is coarsely chopped — you want a coarse, slightly pasty texture, not a smooth puree.
- 3
Emulsify
With the processor running, stream in the 3 tablespoons of extra-virgin olive oil and the tablespoon of lemon juice until the tapenade comes together. Stop and scrape down the sides; pulse once or twice more if needed. Season with 1/2 teaspoon black pepper and taste for salt — the olives and capers are salty, so additional salt is usually unnecessary.
- 4
Adjust texture & rest
If you prefer a looser tapenade, add up to 1 additional tablespoon of olive oil and pulse once. Transfer to a small bowl, cover, and let rest at room temperature for 15–30 minutes to allow flavors to meld. Tapenade can be made a day ahead and refrigerated; bring to room temperature before serving.
Garlic Croutons
- 5
Preheat oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
- 6
Slice bread
Cut the baguette or country loaf into 1/2-inch slices (about 16 slices from an 8 oz piece). Arrange slices in a single layer on the prepared baking sheet.
- 7
Flavor the bread
In a small bowl, combine the melted butter and 1 tablespoon olive oil. Brush the mixture evenly over the bread slices. Rub each slice lightly with the peeled garlic cloves to impart a mild garlic aroma. If you prefer a stronger garlic flavor, finely mince one clove and sprinkle a little on each slice before baking.
- 8
Season & bake
Sprinkle the bread slices with the 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper. Bake in the preheated oven for 10–12 minutes, turning once halfway through, until golden and crisp at the edges.
- 9
Finish
Remove croutons from the oven and, if using, sprinkle with 1 tablespoon finely chopped parsley while still warm. Let cool slightly; croutons will crisp further as they cool.
