This Green and Black Olive Tapenade Recipe is combined with homemade toasts for a classic crostini appetizer. The hearty Italian flavors are spruced up for just a bit more oomph! It's a unique and easy recipe that takes way under 30 minutes.
I am always ready for a party. Especially casual ones where people just seem to get together with no effort.
Green and Black Olive Tapenade is a classic and everyone must really like it because there is never a drop left at the end of the party.
Making something homemade will show that you care about your guests and the bonus is that no one will know that you only spent a few minutes in the kitchen.
All of the ingredients are pure Italian and an assortment of olives, oils, toasted bread, and some good wine is such a fun idea.
Another idea is to combine the olives and oil with a few more goodies and make finger food that will disappear very quickly. A recipe just like this one.
Olive Tapenade Ingredients
Speaking of goodies check out the photo below for a visual of the beautiful ingredients. It all comes out to be a fantastically delicious and flavorful tapenade.
More flavor is added with garlic and raw onions. Everything is then spruced up with tangy capers and black pepper.
You can actually make this olive tapenade recipe with all green olives or all black olives. You can even switch the measurements for the two olives and have a predominantly black olive tapenade.
I guarantee they will all be delicious but try this one first. I wouldn't want you to miss it.
Aren't the ingredients beautiful? Add it all to a food processor and in seconds you'll have a delicious tapenade. It keeps in the fridge for a very long time. At least until it's all gone.
That makes it a perfect make-ahead recipe for a get-together. The toasts can be made ahead too.
The Crostini recipe is also a classic. It looks beautiful, rustic, smells incredible, and tastes fantastic. Pure Mediterranean.
How Do You Make Crostini Toasts?
- Lay out the Italian bread slices on a baking sheet.
- Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really well.
- Put the baking 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. Seriously, like a minute and a half.
- 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. They keep in the fridge for about 5 days.
Below is a photo of my toasts. You can see that my oven turns them browner in the center. Yous may be like that too so watch all of the toasts as they are browning.
How Else Can You Use an Olive Tapenade Recipe?
- Try stirring some of the tapenade spread in pasta. The olives, garlic, onions, and capers in olive oil can turn this into a great pasta condiment. It makes your noodles pop with flavor and adds healthy fats.
- Use some to make a sandwich for lunch with some extra fresh tomatoes and parsley or cilantro.
- Or make your lunch extra special by combining some with your green salad.
- I also love filling my avocado halves with some of this olive tapenade.
I have a couple of other veryy tasty crostini appetizer recipes that you might like to try too.
Bell Pepper Bruschetta Crostini is a crowd-pleasing appetizer.
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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What Do You Think?
If you take a photo of your beautiful tapenade I would love to see it. Show me the crostinis if you can too. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
Green and Black Olive Tapenade Crostini
- 15 ounces black olives - large pitted black olives - can, 12 to 15 ounces
- 21 ounces weight green olives - green pimento olives 14 to 21 ounces in a jar
- 4 tablespoons Extra Virgin Olive Oil
- 2-3 cloves garlic - 2-3 depending on size
- ¼ cup onion - chopped, white onion
- 1 tablespoon capers
- ⅛ teaspoon ground black pepper
- 1 loaf Italian or French baguette - sliced, use gluten-free bread if needed
- 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.
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Yay Lynda! I am so glad you found this recipe and you and your hubby love it. 🙂
I am trying to figure out amounts for the olives. Are the ounces listed for weight of the total can/jar including the liquid or just the olives alone. Thanks!
I used a jar from the store that was in the 14-21 ounce range. I prefer 21 but I love olives.