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Kalamata Olive Tapenade Crostini

Serves 8
Time 10 min
Rich and fruity, Kalamata olives make for a flavorful tapenade. Use a whole wheat sourdough or crusty baguette for the crostini to contrast the tapenade's rich flavor.
Ingredients
  • 3/4 cup extra-virgin olive oil
  • 8 cloves garlic, minced or pressed
  • 1 cup Kalamata olives, drained and chopped
  • 1 tablespoon capers, drained
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 loaf fresh bread, sliced and toasted
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Method

Heat oil over medium-low heat in a saucepan.

Add garlic and cook 2 to 3 minutes.

Add olives, capers, vinegar, salt and pepper and heat until garlic is lightly browned, about 3 minutes more.

Remove from heat and spoon tapenade onto bread slices. Serve warm.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 cup extra-virgin olive oil
  • 8 cloves garlic, minced or pressed
  • 1 cup Kalamata olives, drained and chopped
  • 1 tablespoon capers, drained
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 loaf fresh bread, sliced and toasted
Shop with Prime

Exclusively for Prime members in select ZIP codes.