Name: Olive Tapenade Crostini
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 40 Crostini
Ingredients: 15 ounces large pitted black olives (- can, 12 to 15 ounces ); 21 ounces green pimento olives (- large jar); 4 tablespoons Extra Virgin Olive Oil; 2 cloves garlic (, finely chopped or minced); 1/4 cup white onion (, finely chopped); 1 tablespoon capers; 1/8 teaspoon ground black pepper; 1 loaf Italian baguette (- sliced, use a gluten free bread if needed)

Print Recipe

Mixed Olive Tapenade Crostini is a classic recipe that can be prepared quickly for a special appetizer. Spruced up for just a bit more oomph!

I am always ready for a party. Especially casual ones where people just seem to get together with no effort.

Mixed Olive Tapenade Crostini is a classic and simple recipe. Everyone must really like it because there is never a drop left at the end of the party.

It will show that you care about your guests. The bonus is that no one will know that you only spent a few minutes in the kitchen.

I have a couple of other fabulous crostini recipes that you might like to try too. Bell Pepper Bruschetta Crostini is a crowd pleasing appetizer and Mushroom Bruschetta Crostini is a fantastic mixture.

All of these tapenades and bruschettas would work for elegant dinners, holidays and game day. All three sharing one big bowl of little toasts would really be fun.

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5 from 3 votes

Olive Tapenade Crostini

Mixed Olive Tapenade Crostini is a classic recipe that can be prepared quickly for a special appetizer.

Course Appetizer

Cuisine Finger Food

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings Crostini

Calories 66kcal

Author Ginny McMeans

Ingredients

15 ounces large pitted black olives - can, 12 to 15 ounces
21 ounces green pimento olives - large jar
4 tablespoons Extra Virgin Olive Oil
2 cloves garlic , finely chopped or minced
1/4 cup white onion , finely chopped
1 tablespoon capers
1/8 teaspoon ground black pepper
1 loaf Italian baguette - sliced, use a gluten free bread if needed

Instructions

Drain the liquid from both olive containers.
Finely chop the garlic. I use this cool little Mini Chopper
Put all of the ingredients in a food processor and pulse 2 to 5 times. You want little chunks as seen in the photos.
That is literally it!
Serve now, or refrigerate for later.

Notes

IF SERVING NOW: Prepare the crostini toasts: Lay out the Italian bread slices on a cookie sheet. Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really easy. Put the cookie sheet on the top shelf under the broiler. Don't do anything else. Just stand there and keep checking the bread and don't let them burn. It only takes a minute or two. After the toasts are lightly browned, remove from the oven. They are ready to use anytime. You can keep them in the refrigerator for later use too. It keeps in the fridge for at least a week to two weeks.

Nutrition

Nutrition Facts

Olive Tapenade Crostini

Amount Per Serving (1 Crostini)

Calories 66 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 210mg 9%

Potassium 14mg 0%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Vitamin A 2%

Vitamin C 0.1%

Calcium 1.8%

Iron 1.8%

* Percent Daily Values are based on a 2000 calorie diet.

Comments

Ginny McMeans says
May 23, 2018 at 9:25 pm
Oh, that’s great Joe! I’m all about moms and this also makes me feel great! Thanks!
Village Bakery says
May 23, 2018 at 12:05 pm

Ginny – you’re the best. I made these for mothers day and it was such a hit!
Ginny McMeans says
August 23, 2017 at 9:42 pm
Ahh, that’s fantastic Dahn!
Dahn says
August 23, 2017 at 12:21 pm

great recipe and good timing too, we are having a work party for my husbands co-workers this weekend, this will be a big hit
Prasanna hede says
August 23, 2017 at 10:58 am

Interesting new recipe to try! Amazing pics.
Dana says
August 23, 2017 at 10:53 am
Love tapenade and love crostini! I haven’t made tapenade myself and really need to get on that.
Ginny McMeans says
January 14, 2016 at 9:43 am
Ha Kathy! Thanks for the heads up and I fixed it. 1/8 teaspoon ground black pepper. 🙂
Kathy says
January 13, 2016 at 6:08 am
Hi Ginny…I love olive tapenade and this looks really delish…one question tho…is it really 18 teaspoons of ground pepper? Thank you!
Ginny McMeans says
January 2, 2016 at 12:50 pm
Oh my gosh Jessica. You HAVE to make it 🙂
Jessica @ Sprinkle Some Sugar says
January 2, 2016 at 11:54 am
I’ve never had olive tapenade, but I am obsessed with every kind of olive so I bet I would devour it! This looks so perfect for a party appetizer!