Mediterranean Olive Tapenade
Ingredients
- 1 cup pitted black olives about 4 ounces, preferably Spanish
- 2 small garlic cloves minced
- 1 tablespoon capers rinsed, drained, and finely chopped
- 3-4 anchovy fillets finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 baguette thinly sliced
- Thinly sliced red bell pepper or roasted red pepper strips for garnish
Instructions
- In a food processor, combine the black olives, minced garlic, capers, chopped anchovy fillets, and olive oil.
- Pulse until the mixture forms a coarse paste.
- If you prefer a smoother texture, blend it further.
- Transfer the olive mixture to a bowl, cover it, and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
- Preheat the oven to 350°F.
- Arrange the baguette slices on a baking sheet and toast them until they’re lightly golden and crisp, for about 5-8 minutes.
- Once the bread slices are ready, spread approximately 1 teaspoon of the olive paste on each slice.
- Garnish each slice with a few strips of red bell pepper or roasted red pepper for added flavor and color.
Notes / Tips / Wine Advice:
Serve the olive tapenade-topped bread slices as an appetizer or part of a tapas spread.
This recipe should yield about 8-10 servings with approximately 3-4 slices per serving. Each serving would have around 40-50 calories, depending on the quantity of olive oil and bread used. Adjust the quantities based on your preference and the number of servings needed.
Nutritional Information
Calories: 50 kcal
