Olive Tapenade with Pepitas on Garlic Toast

Does your grocery store have an olive bar with assorted Greek olives where you can pick and choose just what, or how much you like?

I finally gave some of these olives a try and wow, they were so good.

They were salty and so tasty….perfect for a tapenade.

Generally, a tapenade is made with ingredients that include olives, capers, anchovies, and olive oil.

But I took a shortcut in this recipe and only included the assorted olives and some olive oil.

It was seriously delicious.

I chose Kalamata Black Olives (the kind on Greek salads), Stuffed Green Olives (the pimento adds a nice color), and I think the third type of olive I chose was a Plum Olive.

All of them were savory and filled with so much flavor that my mouth is watering just writing about it.

This recipe is quick, easy, and full of flavor and textures.

Let’s check out the ingredients.

Assorted olives (Kalamata black olives, green stuffed olives, plum olives, and regular black olives), roasted pepita seeds (pumpkin seeds),  a baguette, olive oil, and garlic powder.
Here’s how to make it.

For the Garlic Toast:

Preheat oven to 350 degrees F.

Slice the bread in about ½ to ¾ inch slices.

Put the slices on a cookie sheet.

Next,

brush olive oil over the bread.

Then,

sprinkle the garlic powder on top.

Bake the bread until it turns a light golden color around the outside edges (about 10 minutes).

Watch the bread closely to make sure it doesn’t turn too brown.

Remove from the oven and set aside.

For the Tapenade:

Make sure the olives are pitted by cutting them in half if it’s possible they could have pits in them.

Put the olives in a food processor.

Add the olive oil.

Pulse 3 to 5 times, just enough so that the olives are diced.

Then,

add the tapenade to each piece of garlic toast.

Top with the pepitas.

Enjoy!

Print

Olive Tapenade with Pepitas on Garlic Toast

Yield: Serves 3

Ingredients:

For the Tapenade:
1 cup Assorted Pitted Olives (Kalamata Black Olives, Green Stuffed Olives, Plum Olives, Black Olives)
1 tablespoon Olive Oil
¼ cup Roasted Pepitas (Pumpkin Seeds)

For the Garlic Toast:
½ of a Baguette (should yield about 15 ½ inch slices of bread)
1 tablespoon Olive Oil
1 teaspoon Garlic Powder

Directions:

For the Garlic Toast: Preheat oven to 350 degrees F. Slice the bread in about ½ to ¾ inch slices, and put them on a cookie sheet. Brush 1 tablespoon olive oil over the bread and sprinkle the garlic powder on top.

Bake the bread until it turns a light golden color around the outside edges (about 10 minutes). Watch the bread closely to make sure it doesn’t turn too brown. Remove from the oven and set aside.

For the Tapenade: Make sure the olives are pitted by cutting them in half if it’s possible they could have pits in them. Put the olives in a food processor and add the olive oil. Pulse 3 to 5 times, just enough so that the olives are diced.

Add the tapenade to each piece of garlic toast. Top with the pepitas.

    Pin It

4 Responses to “Olive Tapenade with Pepitas on Garlic Toast”

  1. #
    1
    Fred — November 12, 2012 at 11:21 am

    It´s really all about great olives, long time since my last tapenade so I´ll be olivehunting soon!

    Reply

    • CouponClippingCook — November 12th, 2012 @ 9:46 pm

      Hi Fred, it sure is. I had no idea what I was missing. Now I’m hooked. Thank you for stopping by!

      Reply

  2. #
    2
    Chris at Hye Thyme Cafe — November 28, 2012 at 11:28 am

    That looks beautiful! It’s funny, I guess we were on the same wavelength – I did the same thing for Thanksgiving … scooped up a bunch of olives at the olive bar (along with some Peppadew Peppers) and made a tapenade. I served it stuffed inside cherry tomatoes as one of our appetizers and it turned out to be a big hit. I love how you left your chunky. Mine was a little less so, but I get grossed out looking at versions that are totally pureed into a gray mush!! Love the addition of the Pepitas for another texture. :)

    Reply

    • CouponClippingCook — November 28th, 2012 @ 3:18 pm

      Hi Chris, we must have been on the same wavelength! I love the idea of stuffing the tapenade in cherry tomatoes…sounds so pretty and delicious. I had it for Thanksgiving with crackers but I actually like your idea better. So glad you commented on this recipe. I know what you mean about how some versions don’t look so great when they’re too mushy, the same thoughts cross my mind. Thank you for stopping by and have a great rest of the day!

      Reply

Leave a Comment