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Olive Tapenade with Pepitas on Garlic Toast

Looks and tastes fancy, and quick and easy to make.

Some markets have olive bars which come in handy when making appetizers like this with olive tapenade.

The olive bars are nice because they have assorted Greek, black, and green 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.

Here are some more delicious recipes with olive tapenade “Grilled Corn with Olive Tapenade and Goat Cheese“, and “Brie and Olive Tapenade Nachos

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 olive oil.

The olives in this recipe are Kalamata Black Olives (the kind on Greek salads), Stuffed Green Olives (the pimento adds a nice color), and Plum Olives.

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

Serve this tapenade with garlic toast for as an appetizer or side dish.

Here are more garlic bread recipes you may like “Easy Homemade Garlic Bread“, “Cream Cheese Garlic Bread” and “Cheesy Roasted Garlic Bread with Tomato“.

Let’s check out the ingredients.

Assorted olives (Kalamata black olives, green stuffed olives, plum olives, and regular black olives), roasted salted shelled pepita seeds (pumpkin seeds),  a baguette, olive oil, and granulated garlic

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Garlic Toast:

Preheat oven to 350 degrees F.

Slice the bread in 1/2 inch thick slices (the baguette should yield about 15 slices).

On a large cookie sheet pan, lay out the slices of bread.

Next,

brush olive oil over the bread.

Then,

sprinkle granulated garlic 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 Olive Tapenade:

Make sure the olives are pitted.  If it’s possible they could have pits in them, cut them in half just to make sure and remove the pits if applicable.

To a food processor, add the olives.

Add olive oil.

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

To Serve – to each piece of garlic toast, top with olive tapenade.

Top with the roasted salted pepita seeds (pumpkin seeds) and serve.

Thank you so much for stopping by CCC!

More Appetizer Recipes You May Like:

Chipotle Shrimp Guacamole

Cilantro Hummus

Malt Vinegar Potato Chip Dip

Cilantro Hummus

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Olive Tapenade Croutons

Olive Tapenade with Pepitas on Garlic Toast

Looks and tastes fancy, and quick and easy to make.
Print Pin
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Olive Tapenade, Olive Tapenade on Toast
Servings: 3

Ingredients

For the Garlic Toast:

  • 1/2 of a Baguette cut in 1/2 inch thick pieces (should yield 15 slices)
  • 1 tablespoon olive oil
  • 1 teaspoon granulated garlic

For the Olive 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)
  • 1 tablespoon olive oil
  • 1/4 cup roasted salted pepita seeds (pumpkin seeds)

Instructions

For the Garlic Toast:

  • Preheat oven to 350 degrees F. 
  • On a large cookie sheet pan, lay out the slices of bread.   
  • Brush 1 tablespoon olive oil over the bread and sprinkle granulated garlic 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 Olive Tapenade:

  • Make sure the olives are pitted.  If it's possible they could have pits in them,  cut them in half just to make sure and remove the pits if applicable.
  • To a food processor, add the olives and olive oil. Pulse 3 to 5 times, just enough so that the olives are diced.
  • To Serve -  To each piece of garlic toast, top with tapenade.  Garnish with pepita seeds and serve.
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4 Comments

  1. 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. 🙂

    • 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!

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

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