Recipe: Olive Tapenade Crustini

I personally remember the first time I had olive tapenade. It was store-bought and I went through the jar in a day. If you have the same love for it, let me tell you that knowing how to make this delicious mixture is game-changing, because you can whip up as much as your olive tapenade-loving heart wants!


Olive Tapenade Crustini 

Original # of Servings: 1

Total Time: 20 minutes

Active Time: 8 minutes


  • kalamata olives – 4 tablespoon
  • capers – 1 1/2 teaspoon
  • extra virgin olive oil – 1 1/2 teaspoon
  • egg – 1
  • distilled white vinegar – 1 1/2 teaspoon
  • avocado – 1/2
  • baguette – 2 slice


  1. Ensuring that olives have been pitted, place in food processor with capers and olive oil.
  2. Blend olives into a paste.
  3. Preheat oven to 300 degrees F.
  4. Slice avocados in half. Pit and peel. Medium dice.
  5. Place baguettes on oven safe pan. Toast 5-7 minutes.
  6. Bring pot of water to boil. Add vinegar.
  7. Crack open egg. Slowly drop into boiling water. Cook 4 minutes.
  8. Smear olive tapenade on baguettes and plate.
  9. Top with poached egg and avocado.

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