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Olive Tapenade with Grilled Crostini

Olive Tapenade is a salty, flavorful spread that is make ahead friendly, and takes only 10 minutes to prepare. Serve on crostini or crackers.
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 159kcal


  • 1 cup manzanilla olives drained
  • 1 cup kalamata olives drained
  • ¼ cup capers
  • 1 ½ tablespoons lemon juice
  • 1 ½ tablespoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • 1 french baguette sliced


Olive Tapenade Mixture

  • Combine the olives, capers, lemon juice, olive oil, and spices in a small food processor and pulse for about 30 seconds, or until the ingredients are grounded and well combined. *You don't want the olives to be smooth, but in in small bits.
  • Scrape the tapenade mixture from the food processor and place in a serving bowl.

Grilled Crostini

  • Brush one side of the sliced baguette and place the bread on a grill pan oil side up.
  • Grill the bread for 1-2 minutes, or until the bottoms have grill marks. Flip the bread and cook for an additional 30 seconds to 1 minutes to allow the side with oil to brown slightly.
  • To serve, top the crostini with tapenade and enjoy!


This recipe makes 1 ½ - 2 cups of prepared tapenade. You should plan approximately 1/4 cup per person. 
Store in an airtight container in the fridge for up to 2 weeks. The crostini is best eaten the same day that they are grilled.


Calories: 159kcalCarbohydrates: 17gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1159mgPotassium: 54mgFiber: 2gSugar: 1gVitamin A: 141IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword olive tapenade