Olive tapenade with crispy sourdough bread


this is an awesome appetizer for any italian meal


  • 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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