Black olive tapenade with baguette crustini

By Vijaya Selvaraju
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Feel elegant this morning with this classy French breakfast.



  • 1 cup, Pitted Black Olives (Pit yourself for better flavour payout)
  • 4 Anchovies
  • 1 tablespoon capers
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 baguette, cut into 6 millimeter rounds
  • Olive oil for brushing


  1. Preheat oven to 375 degrees.
  2. Brush both side of baguette slices with olive oil.
  3. Place on a baking tray, and bake for eight to ten minutes until golden brown. Allow to cool, and set aside.
  4. In a food processor, add olives, anchovies, capers, and garlic. Pulse to combine.
  5. When the mixture is still somewhat chunky, add olive oil, and pulse until slightly grainy in texture.
  6. Serve with toasted baguette.


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