Chunky Olive Tapenade with Grilled Bruschetta

By Sprig Originals ✓ · cooked up in Sprig

A pulse-not-puree olive tapenade built on two kinds of olives, capers, garlic and lots of lemon, spooned over charred garlic-rubbed bread. It comes together in ten minutes with pantry jars, and a thin film of olive oil on top keeps it good in the fridge for a week.

Ingredients

• 1 cup pitted Kalamata olives, drained
• 3/4 cup pitted green olives such as Castelvetrano or Manzanilla, drained
• 2 tablespoons drained capers
• 2 cloves garlic, peeled
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano, or 1/2 tsp dried
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil, plus 1 to 2 tablespoons for storing
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper

• 1 loaf crusty Italian bread or baguette, cut into 1/2-inch slices on the bias
• 3 tablespoons olive oil, for brushing
• 1 clove garlic, halved, for rubbing
• Flaky sea salt

Instructions

1. Drain both kinds of olives well and blot them dry on paper towels. Wet olives make a watery tapenade, so take the extra 30 seconds here.
2. Drop the 2 peeled garlic cloves and the capers into a food processor and pulse 5 or 6 times until finely chopped, scraping down the sides once.
3. Add both olives, the parsley, oregano, lemon zest, lemon juice and red pepper flakes. Pulse in short 1-second bursts, 8 to 12 times total, scraping down twice. Stop while you can still see distinct pea-size pieces of olive; do not let it run continuously or you will end up with paste.
4. Scrape the mixture into a bowl and stir in the 1/4 cup olive oil by hand along with several grinds of black pepper. Taste, then adjust with more lemon juice for brightness. It will almost certainly need no salt, since the olives and capers bring plenty.
5. Let the tapenade sit at room temperature for at least 15 minutes so the garlic mellows and the flavors come together while you grill the bread.
6. Heat a grill, grill pan or heavy skillet over medium-high until a drop of water sizzles instantly, about 4 minutes. Brush both sides of the bread slices lightly with olive oil.
7. Grill the bread 1 1/2 to 2 minutes per side, until you have dark char marks and the centers are still slightly chewy. Work in batches and do not walk away; thin slices go from toasted to burnt in under a minute.
8. While each slice is still hot, rub one side firmly with the cut face of the halved garlic clove and sprinkle with a pinch of flaky salt.
9. Pile the tapenade into a shallow serving bowl, drizzle with a little more olive oil, and serve with the warm bruschetta alongside for scooping.

Chef's tips

Nutrition (per serving, estimated)

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