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Corfiot olive tapenade on toasted bread. The island's extraordinary olives deserve nothing more than this.
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ingredients
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🫙 TAPENADE
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1.5 cups Kalamata olives, pitted
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2 tbsp capers, rinsed
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2 anchovy fillets (optional)
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2 garlic cloves
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3 tbsp extra-virgin olive oil
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Juice of ½ lemon
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1 tsp fresh thyme leaves
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Black pepper
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🍞 BREAD
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1 baguette or sourdough loaf, sliced
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Olive oil for brushing
Corfu
Olive Tapenade Crostini
Corfiot olive tapenade on toasted bread.
Corfiot olive tapenade on toasted bread. The island's extraordinary olives deserve nothing more than this.
Ingredients
🫙 TAPENADE
— 1.5 cups Kalamata olives, pitted
— 2 tbsp capers, rinsed
— 2 anchovy fillets (optional)
— 2 garlic cloves
— 3 tbsp extra-virgin olive oil
— Juice of ½ lemon
— 1 tsp fresh thyme leaves
— Black pepper
— 🍞 BREAD
— 1 baguette or sourdough loaf, sliced
— Olive oil for brushing
Prep
🔪 PREP FIRST
— Pit olives if needed.
— Rinse capers.
— Slice bread.
Method
STEP 1 — MAKE TAPENADE
— In a food processor, combine:
— Olives
— Capers
— Anchovies if using
— Garlic
— Thyme
— Lemon juice
— Pulse to a rough paste.
👉 Keep some texture — not completely smooth.
— With motor running, drizzle in olive oil.
— Taste — adjust lemon and pepper.
— You're looking for:
— Bold, salty, and deeply savory
— Slightly chunky texture
STEP 2 — TOAST THE BREAD
— Brush bread slices with olive oil.
— Toast under broiler or in a dry skillet until golden.
STEP 3 — ASSEMBLE
— Spread tapenade generously on warm toasts.
— Finish with a drizzle of raw olive oil.
Chef's Note: Keep the tapenade slightly chunky — smooth tapenade loses the identity of the olive. Pulse, don't blend.