Bruschetta with Rustic Green Olive Tapenade

Bruschetta with Rustic Green Olive Tapenade
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  • ¼ cup extra-virgin olive oil
  • 1 clove garlic
  • 1 tsp. finely chopped fresh savory leaves (optional)
  • ½ lb. green olives, such as Picholine or Lucques, rinsed and pitted
  • Kosher salt
  • 2 salt-packed anchovies, rinsed and filleted, or 4 oil-packed anchovy fillets
  • 3 Tbs. capers, rinsed well
  • + 3 more ingredients
    • 2 hard-cooked eggs, peeled and roughly chopped
    • 1 recipe Basic Bruschetta
    • 3 Tbs. chopped fresh flat-leaf parsley

With a mortar and pestle, pound the garlic and anchovies to a smooth paste with a pinch of salt. In a food processor, combine the olives and capers and pulse until the ingredients are roughly chopped. Transfer the mixture to a bowl and stir in the garlic-anchovy paste, herbs, olive oil, and eggs...

View full recipe at Fine Cooking


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