Description
This Castelvetrano Olive Tapenade is a vibrant, flavorful spread made with briny Castelvetrano olives, garlic, capers, herbs, and Parmesan cheese. Perfectly paired with crispy baguette crostini, it makes an elegant appetizer or snack bursting with Mediterranean flavors.
Ingredients
Tapenade Ingredients
- 8 ounces pitted Castelvetrano olives (drained)
- 2 cloves garlic
- 2 tablespoons capers (drained and rinsed)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon mustard seed
- 1/4 teaspoon celery salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup olive oil
Crostini Ingredients
- 14 ounce baguette (cut into 24 slices)
- Olive oil spray or drizzle
- Kosher salt (to taste)
- Parmesan shavings (for serving)
Instructions
- Prepare the olive tapenade: Place pitted Castelvetrano olives, garlic, capers, dried thyme, oregano, lemon zest, mustard seed, celery salt, black pepper, Parmesan cheese, and olive oil into the bowl of a food processor fitted with the blade attachment. Secure the lid and pulse until the mixture is finely diced and well-combined. Taste and season with kosher salt as needed.
- Preheat the oven: Set your oven to 400℉ (200℃) to prepare for baking the crostini.
- Prepare the crostini: Arrange the baguette slices evenly on a large rimmed baking sheet. Drizzle or spray the bread slices with olive oil and sprinkle lightly with kosher salt. Toss gently to coat the slices thoroughly and lay them out in a single even layer.
- Bake the crostini: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the baguette slices are golden brown and crispy on the edges.
- Assemble and serve: Remove the crostini from the oven and while still warm, spread a generous amount of the olive tapenade on each slice. Garnish with Parmesan shavings and serve immediately for a delicious appetizer.
Notes
- Castelvetrano olives are milder and buttery compared to other olives, making this tapenade smooth and less briny. If unavailable, green olives can be substituted.
- Adjust the amount of kosher salt in the tapenade carefully, as capers and olives are naturally salty.
- Use fresh Parmesan cheese for best flavor and texture.
- For a smoother tapenade, pulse longer in the food processor, but avoid pureeing into a paste.
- The crostini can be baked ahead of time and stored in an airtight container; reheat briefly before serving.
- Serve with additional fresh herbs or lemon wedges for extra brightness if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
