Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bruschetta with Rustic Green Olive Tapenade

Yield: Yields about 2 cups topping.

Servings: eight to ten.


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

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 30
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 230
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1


  • 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. Spread the tapenade on the grilled bread.


Rate or Review

Reviews (1 review)

  • cincicook | 09/12/2009

    This recipe is extremely easy and always a big hit. It's definitely for olive lovers, and it's delicious.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial