EASY OLIVE TAPENADE ON SOURDOUGH TOAST

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 5 min ★☆☆☆☆ 6

Ingredients

Tapenade

•             Kalamata olives, pitted — 200 g

•             Green olives, pitted — 100 g

•             Capers, drained — 20 g

•             Garlic — 6 g

•             Anchovy fillets (optional but traditional) — 10 g

•             Lemon juice — 15 g

•             Lemon zest — 2 g

•             Fresh parsley — 10 g

•             Fresh oregano or thyme — 4 g

•             Olive oil — 50 g

•             Black pepper — 2 g

Toast

•             Sourdough bread — 6 slices (≈300 g)

•             Olive oil — 20 g

•             Sea salt — 1 g

Cooking instructions

1. Make the tapenade

•             Combine olives, capers, garlic, anchovies, lemon juice, zest, parsley, oregano, and black pepper.

•             Pulse in a food processor until coarse, not puréed.

•             Stream in olive oil until it becomes a spreadable paste.

•             Taste and adjust acidity or herbs.

2. Prepare the sourdough

•             Brush slices lightly with olive oil.

•             Toast in a hot pan or oven at 200°C for 5–6 minutes until crisp and golden.

•             Sprinkle lightly with sea salt.

3. Assemble

•             Spread tapenade generously on warm sourdough.

•             Finish with a drizzle of olive oil or extra herbs if desired.

Chef ’s Notes

•             Use good olives: Kalamata bring depth, green olives add brightness.

•             Anchovies disappear into umami, not fishiness — they’re worth including.

•             Texture matters: stop blending early so the tapenade has bite.

•             Add heat with a pinch of chilli flakes or Aleppo pepper.

•             Make ahead: tapenade keeps 3–4 days refrigerated and tastes even better the next day.

•             Serving ideas: pair with feta, roasted peppers, or grilled halloumi for a full Greek meze board.