Kalamata Olive Tapenade

4.50 from 8 votes

This Kalamata Olive Tapenade On Crostini is an easy and healthy gluten free appetizer recipe that's bursting with Mediterranean flavors.

Prep Time5

Cook Time5

Total Time15

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose

Keyword: olive tapenade, kalamata olive tapenade, tapenade recipes, easy tapenade

Servings:

Calories: 63kcal

Heat the oven to 350 degrees Fahrenheit.
Cut a baguette into slices and place on a baking sheet.
Drizzle 2 Tbsp. or so over the pieces of bread.
Place the baking sheet in the oven for 5-6 minutes or until the bread is slightly crusty. Remove pan from oven when finished and set aside.

Place 1 6 oz. jar of pitted Kalamata olives, 1 large clove of garlic, 1 Tbsp. anchovy paste, the zest of 1 lemon, 1 Tbsp. lemon juice, ¼ cup minced chives and a pinch of salt and pepper in a food processor. Grate the garlic into the food processor using a microplane for best results.
Pulse just until the mixture is combined. Try not to over-pulse or the tapenade or it may become mushy. Place in a small bowl and serve immediately or store in the fridge for a few hours.
Serve with the toasted crostini or your favorite crackers.
Garnish with extra minced chives.

Feel free to double the recipe if serving a larger crowd.

Any type of herb can be substituted for chives.

Adjust salt and pepper levels as needed.