Recipes // Spreads // Spicy Olive Tapenade

Spicy Olive Tapenade



  • 3 small garlic cloves
  • 1 teaspoon orange zest
  • 1⁄4 teaspoon red pepper flakes
  • 1  pint kalamata olives
  • 2  teaspoons fresh oregano leaves
  • 2 tablespoons olive oil


  1. Preheat the oven to 400°F.
  2. Place the baguette slices on a sheet pan and drizzle with the olive oil. Bake for about 7 minutes, or until golden brown. Remove the sheet pan from the oven and rub the tops of the toasts with the raw garlic clove. Set aside.
  3. While the toasts are in the oven, make the spicy olive tapenade: In the bowl of a food processor, mince the garlic cloves. Add the orange zest, red pepper flakes, olives and oregano and pulse. Add the olive oil and pulse until you have a chunky spread. Refrigerate for up to 5 days, or until needed.
  4. When you’re ready to assemble the crostini, evenly divide the goat cheese among the toasts. Pile each toast with 1 tablespoon of the tapenade
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