Tapenade is a French dip or spread made out of olives and capers. A good extra virgin olive oil like Bertolli Extra Virgen Olive Oil is essential, a squeeze of lemon and fresh garlic and parsley make a delicious dip that is briny, fresh and oh, so delicious. I love toasted bread with Tapenade, it is the perfect complement for this dip.
What you need to make Tapenade with toasted bread
Green olives, pitted
Kalamata olives, pitted
Fresh parsley leaves
Extra virgen olive oil
Helpful tips and tricks
I really like the stuffed Manzanillo olives, but Castelvetrano are a great option too. Even when you buy pitted olives, always check that all the olives really have no pit. If one makes it to your food processor it could break a blade. No good.
I love capers but they are extremely salty to me, rinsing them takes some of that excess of salt off. To me the saltiness in the olives and capers (even after rinsing them) is perfect as it is but always taste before you serve this dish and adjust seasoning if needed.
I really wanted to take the time to toast the bread on my skillet since I was cooking just for me and my husband, but you can also toast the bread all at once in the oven. Preheat your oven at 400 degrees and arrange the baguette slices on a single layer, brush both sides with olive oil and toast until golden brown and crispy about 5-8 minutes.
Tapenade with Toasted bread
- 1 5oz jar stuffed Manzanilla olives
- 1/2 cup pitted kalamata olives
- 2 tablespoons capers, drained and rinsed
- Fresh parsley leaves, about 1/4 cup
- 1/4 -1/3 cup extra virgen olive oil
- 3 garlic cloves, minced
- juice of 1/2 lemon
- For the toasted bread
- sliced baguette bread
- Bertolli Extra Virgen Olive Oil Rich Taste
- Add the olives, capers, parsley, garlic, lemon juice and 1/4 cup Bertolli Extra Virgen Olive Oil to the bowl of a food processor. Pulse repeatedly scraping the sides of the bowl a few times during the process. Keep pulsing until you reach the desire consistency. Add the rest of the olive oil if needed. Transfer the tapenade to a serving bowl and reserve
- In a large skillet add 2 tablespoons of olive oil and 1 tablespoon of butter. Turn the heat to medium low and wait until the oil starts heating up. It will take a few minutes.
- Add the baguette slices on a single layer (work in batches) and toast for a couple of minutes, turn them over and toast them on the other side for two more minutes. Transfer the bread to a serving plate. Add more olive oil and more butter to toast the rest of the baguette if needed.
- Let the bread cool before serving with Tapenade.
2 thoughts on “Tapenade with Toasted Bread”
I like this one. It’s simple and a little exotic. I will try it with a slice of anchovies, lox, or sliced truffles.
Everything sounds so good! Glad you liked it.