Recipe: Crostini with Spanish Green Olive Tapenade

Crostini with Spanish Green Olive Tapenade
Crostini with Spanish Green Olive Tapenade

This is the second of three crostini toppings I made for our Kavana Men Cook event. This one has straight ahead Spanish flavors with the green olives, orange zest, and smoked paprika. It goes together in just a minute in a food processor. This tapenade is on the thicker side and works better as a crostini or bruschetta topping than as a dip.

One small trick here is to soak the olives in hot water for a few minutes to remove some of the saltiness. You can do the same with black olives or capers in similar recipes.

Crostini with Spanish Green Olive Tapenade
Makes 1 c. for use as a crostini topping
Vegetarian and vegan

  • 1 oz. roasted red peppers (or better, piquillo peppers) drained
  • 1 c. high quality pitted green olives
  • zest and juice of 1/2 orange
  • 1/2 t. chili flakes
  • 1/2 t. smoked paprika (like pimenton dolce)
  1. Soak the olives in hot water for 5 minutes or so and then drain them.
  2. Combine all ingredients in a food processor and pulse until it holds together but is still somewhat coarse.
  3. Taste and check seasoning.

 

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Posted by Michael Natkin on Friday, February 22nd, 2008 in Appetizers, Recipes, Vegan or Modifiable.

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