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Green olive tapenade with pistachios, olive oil crostini

Brunch, Vegetarian, Salted

Fresh and quick to prepare, this tapenade is the ideal accompanyment your sweet moments of summer.

L'idée déco

You can also use black olives, but pay attention to the salt levels.


Recipe for 12 Tapas

Green olive tapenade

4 Unit(s)
Anchovy fillet
500 Gr
Large green pitted olives
0.50 Bunch
130 Gr
1 Unit(s)
Lemon juice
160 Ml
Olive oil
8 Turn(s)
Black peppercorns


0.50 Unit(s)
12 Unit(s)
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

Preheat your Oven at 400.00 °F

  • Tapenade

    Combine all the ingredients in a food processor, except the oil.

    Puree everything, then pour in the olive oil and mix again about 10 seconds

    Reserve the tapenade in the fridge.

  • Crostini

    Finely slice the bread, cutting at a 45 degree angle.

    Spread the sliced bread on a baking sheet, drizzle with olive oil and season with salt and pepper.

    Toast them in the oven for 6 to 7 minutes, keeping an eye that it gets nicely browned.

  • Plating

    Put a thick layer of tapenade on each crostini, finish with a bit of parsley and a sprinkling of pistachios.

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You can also use black olives, but pay attention to the salt levels.

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