Olive tapenade is a rich, savory Mediterranean condiment, spread or dip made with diced brined olives, capers, anchovies, garlic, and herbs. Make your own in just 10 minutes!
Make sure both olives are drained and pitted. You should have 1.5 cups total. Transfer to a food processor with anchovy paste (filets), capers, parsley, garlic, lemon juice, and black pepper. Pulse several times until coarsely chopped.
Scrape sides with spatula and add olive oil. Pulse several more times until a chunky paste forms, scraping sides as needed. Season to taste with salt and serve at room temperature.
To make baguette slices. Slice (sourdough) baguette and place on baking tray. Drizzle with olive oil and seasoning salt. Place under broiler and toast until golden brown (several minutes). Let cool and serve with tapenade.
Notes
Any green or black cured, brined olives work here. I prefer to use Manzanillo, mission, and/or kalamata olives.