Cantabrian Anchovy Tapenade with Crostini

This tapenade made with Spanish black olives and Cantabrian anchovies has a delicious savoury flavour and packs a punch when served with crunchy baguette as an appetizer. Quick and easy to make and keeps in the fridge for a week or so.

black and anchovy olive tapenade


1 baguette, thinly sliced

Can of Black Sarasa Olives (300g)

Cantabrian anchovies - 4-5 fillets

Capers - 50g

1 clove of garlic

2-3 tablespoons of extra virgin olive oil

Squeeze of fresh lemon juice


Preheat the oven to 375 degrees F. Brush one side of the baguette slices with a little olive oil and place on a baking sheet. Bake for about 10 minutes or until crisp.

Meanwhile add all the ingredients, except for the olive oil, to a food processsor and pulse until finely chopped. Drizzle in olive oil and blend again until the tapenade becomes a spreadable texture.

Transfer to a small serving dish and serve on a platter along with the crostini.