Olive tapenade with crispy sourdough bread

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this is an awesome appetizer for any italian meal

Preparation time:
Cooking time:



3/4 lb. pitted black olives (kalamata)
3-4 ounces capers(rinsed)
2 anchovy fillets(rinsed)
3 cloves garlic, minced or finely chopped
1 tspn Dijon mustard
3 tbspn chopped parsley
1/4 tspn crushed red pepper
1/2 lemon, juiced
1/2 cup extra-virgin olive oil

Loaf of bread (sourdough, french)
olive oil


Preheat the oven to 350 degrees.

you can either chop up all the olives very fine, or you may put all the ingredients in a blender and blend it together.

If not in a rush, put all the ingredients with 3/4 of the olives into the blender and chop the rest of the olives because this gives the tapenade texture (instead of it looking just liek a black paste)

If you chop all of the olives; chop the anchovies really fine also. After that, blend all the ingredients together.

After having prepared the tapenade, set aside and cut up the bread into 1/2 in. pieces. Place in roasting pan and drizzle lightly with olive oil. Let bread cook until crispy, about 5 minutes.

Lightly spread tapenade on bread and enjoy!


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