Tapenade with Toasted Bread

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Tapenade is a French dip or spread made out of olives and capers. A good extra virgin olive oil like Bertolli Extra Virgen Olive Oil is essential, a squeeze of lemon and fresh garlic and parsley make a delicious dip that is briny, fresh and oh, so delicious. I love toasted bread with Tapenade, it is the perfect complement for this dip.

What you need to make Tapenade with toasted bread

Green olives, pitted
Kalamata olives, pitted
Fresh parsley leaves
Extra virgen olive oil
Garlic cloves
Baguette bread

Helpful tips and tricks

I really like the stuffed Manzanillo olives, but Castelvetrano are a great option too. Even when you buy pitted olives, always check that all the olives really have no pit. If one makes it to your food processor it could break a blade. No good.

I love capers but they are extremely salty to me, rinsing them takes some of that excess of salt off. To me the saltiness in the olives and capers (even after rinsing them) is perfect as it is but always taste before you serve this dish and adjust seasoning if needed.

I really wanted to take the time to toast the bread on my skillet since I was cooking just for me and my husband, but you can also toast the bread all at once in the oven. Preheat your oven at 400 degrees and arrange the baguette slices on a single layer, brush both sides with olive oil and toast until golden brown and crispy about 5-8 minutes.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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