When it comes to Spanish tapas, few ingredients are more beloved than black olives. These salty, briny little morsels add depth and complexity to any dish, and they’re a staple ingredient in many classic tapas recipes. Whether you’re enjoying them on their own or incorporating them into a larger dish, black olives are a must-have ingredient in any Spanish kitchen.
If you’re looking for a simple yet delicious way to incorporate black olives into your next tapas spread, look no further than this recipe for olive tapenade crostini. This dish is simple to make and bursting with flavor, making it the perfect addition to any tapas spread.
As with any recipe, the quality of the ingredients is key. When it comes to black olives, look for high-quality olives packed in brine or oil. You can use a mix of varieties, such as Kalamata, Niçoise, and Moroccan, to add complexity to the dish. Make sure to taste the olives before using them, as some varieties can be saltier than others.
When it comes to Spanish tapas, black olives are a staple ingredient, and there’s nothing quite like a homemade olive tapenade to really elevate a dish. While La Despensa has a wide selection of high-quality black olives, we don’t carry olive tapenade. But fear not! Making your own tapenade is easy and allows you to customize the flavors to your liking.
For this recipe, we’ll be making a simple but flavorful black olive tapenade to serve on crostini. Here’s what you’ll need:
Ingredients:
- 1 cup pitted black olives
- 1 small garlic clove
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- Baguette, sliced into rounds
- Feta cheese, crumbled
- Cherry tomatoes, sliced in half
- Optional: chopped herbs for garnish
Steps:
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Arrange the baguette rounds on a baking sheet and brush them lightly with olive oil.
- Bake the baguette rounds for 5-7 minutes, or until they’re lightly toasted.
- To make the olive tapenade, combine the pitted black olives, garlic clove, capers, olive oil, and lemon juice in a food processor. Pulse until the mixture is finely chopped but still slightly chunky.
- Season the tapenade with salt and freshly ground black pepper to taste.
- Spread a generous amount of the olive tapenade onto each baguette round.
- Top each round with a sprinkle of crumbled feta cheese and a few slices of cherry tomato.
- Drizzle the rounds with a bit more olive oil and sprinkle with salt and pepper to taste.
- If desired, garnish with chopped herbs like parsley or chives.
- Serve and enjoy!
Black olive tapenade crostini is a simple yet sophisticated dish that’s sure to impress your guests. With the high-quality black olives and other ingredients available at La Despensa, you can take this dish to the next level. So why not give it a try at your next tapas party? Your taste buds (and your guests) will thank you.
