Pane E Olive Recipe

Warm and slice

Preheat oven to 350°F (175°C). Place the baguette directly on the oven rack or a baking sheet and warm for 6–8 minutes until the crust is crisp and the interior is slightly soft. Remove and let cool for 1–2 minutes, then slice on the diagonal into 1/2-inch-thick slices.

Optional: Lightly brush each slice with 1 tablespoon extra-virgin olive oil before toasting for added flavor and shine.

Prepare ingredients

If olives are whole, roughly chop or coarsely pulse once in a food processor to make them easier to blend. Drain capers and rinse briefly if very salty. If anchovy fillets are large, chop them roughly.

Pulse to combine

In a food processor, combine the mixed olives, capers, anchovy fillets, and garlic. Pulse in 6–8 short bursts until the mixture is coarsely chopped — you want texture, not a smooth paste.

Emulsify

With the processor running, add the parsley, lemon juice, and 2 tablespoons of extra-virgin olive oil in a steady stream. Stop and scrape down the bowl. Continue pulsing to reach a spreadable consistency. If needed, add the remaining 1 tablespoon olive oil to loosen the tapenade. Season with freshly ground black pepper and red pepper flakes (if using). Taste and adjust — add more lemon juice for brightness or a pinch more capers for saltiness. Do not add salt unless necessary, as olives and anchovies are already salty.

Rest

Transfer the tapenade to a bowl, cover, and let sit at room temperature for 10–15 minutes to allow flavors to meld. It can be stored refrigerated in an airtight container for up to 5 days; bring back to room temperature before serving.

If you brushed the baguette slices with oil, place them under the broiler for 1–2 minutes per side until golden and crisp (watch carefully). Alternatively, toast in a skillet over medium heat until golden.

Spread about 1 to 1 1/2 tablespoons of tapenade on each warm baguette slice. Garnish each piece with a tiny drizzle of extra-virgin olive oil and a light dusting of lemon zest if desired.

Serve immediately as an antipasto or snack. Makes roughly 10–12 crostini depending on slice thickness.