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The appetizer, Mediterranean

Olive tapenade on crostini

Olive tapenade on crostini is a Provençal appetizer for 6 people, made with black and green olives, capers, garlic and lemon, spread on small golden toasts. It takes 20 minutes of active work, is made entirely the day before, rates very easy and costs about €0.90 per person. The key is letting the tapenade sit out for 30 minutes before serving so it spreads easily.

A black and green olive tapenade full of flavor, spread on little golden croutons, a taste of Provence to kick off the evening.

Olive tapenade on crostini
For
6 people
Work
20 min
Total time
40 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€0.90
Calories per person
150 kcalcalculated by Kiloach, your weight coach

Tapenade pairs the meaty depth of black olives with the tangy brightness of green ones, sharpened by capers, garlic and a splash of lemon. Pulsed rather than pureed, it keeps a rustic texture, far from the smooth pastes you find in a jar. Spread warm on freshly toasted crostini, it sets the tone for an appetizer that feels different from the usual spread.

This is the appetizer to pull out for a dinner with friends on the patio or a family gathering in spring and summer, whenever you want a taste of the South without turning on a single pot the day of. It pairs naturally with a Mediterranean menu, grilled vegetables, fish or lamb, and comes together with zero stress since the hard work happens the day before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps
  2. The same day 1 step, 10 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, you blend the tapenade and store it in the fridge, that's the bulk of the work done. In the morning, you toast the crostini in the oven, they hold up well at room temperature until evening. Right before guests arrive, take the tapenade out of the fridge, and at serving time, spread the crostini at the last minute so they stay crisp.

The ingredients

6 people

Pantry

  • Pitted black olives 200 g
  • Pitted green olives 100 g
  • Capers 2 tbsp
  • Olive oiloften in the pantry 6 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 1 cloves
  • Lemon 0.5
  • Thyme 2 sprigs

Bakery

  • Baguette 1

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Drain the olives and capers, then blend them with the garlic, picked thyme leaves, lemon juice and pepper.

    Pulse in short bursts to keep a slightly rustic texture.

  2. Add the olive oil in a thin stream while blending, taste, then store the tapenade in a jar in the fridge.

    Skip the salt, the olives and capers are already salty enough, taste before adding any.

The same dayDuring the day, whenever you get a moment.

  1. Cut the baguette into thin rounds, drizzle with olive oil and toast in the oven at 180°C. 10 min

    Flip halfway through for even color.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the tapenade out of the fridge 30 minutes before serving.

    At room temperature, it spreads without tearing the crostini and its flavors come through fully.

When it's time to serveThe final touches, right in front of your guests.

  1. Spread the crostini at the last minute and arrange them on a platter.

    Top them as you go, they stay crisp longer that way.

Our tips to get it right

  • Pick good quality olives, they're the main ingredient and carry the whole flavor of the dish.
  • If the tapenade feels too thick straight from the fridge, loosen it with a spoonful of olive oil before spreading.
  • Make a few extra crostini, they always disappear faster than you expect at a party.

The variations

  • Swap the capers for a few more olives if you don't like their sharp bite, the balance still works.
  • Blend in a couple of anchovy fillets with the olives for a saltier, more intense tapenade, less suited to kids.
  • For a quicker version, use toasted sliced sandwich bread cut into triangles instead of baguette crostini.

What to serve it with

  • A chilled glass of rosé
  • Crunchy raw vegetables for dipping
  • A few more savory bites after

Storage

The tapenade keeps 4 to 5 days in the fridge in a sealed jar, and actually tastes better after a day or two. Crostini keep for a day at room temperature in an airtight container, but they lose their crunch in the fridge. The tapenade freezes well, just take it out the day before to thaw in the fridge.

Questions about this recipe

Can you use olives with pits instead of pitted ones?

Yes, but you'll need to pit them yourself before blending, which adds a bit of time. Pitted olives stay more practical for a quick recipe.

Do you need a special food processor to make tapenade?

No, a small chopper or a basic food processor works just fine. Pulse it in short bursts to keep some texture, rather than a smooth puree.

How can you plate tapenade for a fancier appetizer spread?

You can serve it in a small bowl surrounded by crostini, or pipe it onto each crostini ahead of time for a cleaner presentation. A few sprigs of fresh thyme on top always look nice.

Can this tapenade be made for more than 6 people?

Yes, just double all the quantities while keeping the same proportions. Make sure you have a big enough jar to store it in the fridge.

Can an olive tapenade on crostini be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an olive tapenade on crostini?

Allow 40 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in an olive tapenade on crostini?

About 150 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an olive tapenade on crostini cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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