Spain on a Fork > All Recipes > Tapas > Spanish Montaditos with Black Olive Tapenade and Anchovies
All Recipes, Tapas / November 13, 2018

Spanish Montaditos with Black Olive Tapenade and Anchovies

– Spanish Montaditos with Black Olive Tapenade and Anchovies –

These Spanish Montaditos with Black Olive Tapenade and Anchovies are the ultimate crowd pleaser and the perfect tapas appetizer for any occasion. They use simple ingredients, are super easy to make and done in under 30 minutes! It doesn´t get any easier than this. The olive oil I used to make these montaditos was from Apollo Olive Oil, they sent me some samples all the way from Yuba County in northern California. I used their ¨Sierra¨ organic extra virgin olive oil, let me tell yeah it´s an absolute stunner of an olive oil. I highly recommend you guys get some of this awesome California olive oil, plus here is a coupon code to get $10 off your order ¨spainonafork¨. The perfect gift for the holidays that won´t disappoint.

Spanish Montaditos with Black Olive Tapenade and Anchovies

– Super Easy Homemade Black Olive Tapenade –

The rock star of this dish is the black olive tapenade. Folks, don´t buy the premade stuff, it is so easy to make at home, it´s like literally done within minutes. Plus when you make it at home you get to add fresh ingredients and no preservatives. The only thing you do need is a food processor. Watch the video below on How to Make Spanish Montaditos with Black Olive Tapenade and Anchovies or check out the recipe card below, which you can print. Salud!

Equipment I Used to Make this Recipe:
Chef´s Knife
Wood Cutting Board
Food Processor

Watch the Video Below on How to a Make Spanish Montaditos with Black Olive Tapenade and Anchovies

Spanish Montaditos with Black Olive Tapenade and Anchovies

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Author Albert Bevia @ Spain on a Fork

Ingredients

  • -1 cup black Spanish olives
  • -2 tbsp capers
  • -2 cloves garlic
  • -1/2 tsp thyme
  • -1/2 tsp oregano
  • -1/4 tsp sea salt
  • -1/8 tsp black pepper
  • -1 tsp lemon juice
  • -1/4 cup Apollo Sierra Organic Extra Virgin Olive Oil
  • -1 baguette
  • -1 tin Spanish anchovies
  • -1 tomato
  • -fresh parsley

Instructions

  1. Add 1 cup of pitted black Spanish olives to a sieve, shake off any excess liquid and add the olives to a food processor, add 2 tablespoons of capers to the sieve, shake off any excess liquid and add to the food processor, cut 2 cloves of garlic in half and add to the food processor, season everything with 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/4 teaspoon of sea salt and freshly cracked black pepper, squeeze in 1 teaspoon of fresh lemon juice and add a 1/4 cup of extra virgin olive oil, pulse everything for about 1 minute, then take off the lid and using a spatula scrape down the sides and pulse for another minute, set aside
  2. Cut a baguette into slices that are 1-inch thick, add the slices of bread to a baking tray and into a preheated oven bake+broil 210 C - 410 F for 2 minutes, then flip each bread and toast for an additional 2 minutes and remove from the oven, meanwhile cut a tomato in half and thinly slice it
  3. To assemble each montadito evenly spread the black olive tapenade onto 10 pieces of bread, top each one off with a slice of tomato, lightly season the tomato with freshly cracked black pepper, add 2 Spanish anchovies on top of each tomato and garnish with fresh parsley, enjoy!

Recipe Notes

If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.

2 Comments

  1. Anna@onceuponafoodblog

    Hi Albert, I absolutely love both black olive tapenade and anchovies so this recipe looks perfect. It’s the kind of thing I’d eat for lunch on a warm summer day – gorgeous!

    13 . Nov . 2018
    • Spain on a Fork

      Thanks for the comment Anna 🙂 much love

      14 . Nov . 2018

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating