Ingredients
- 1 cup black kalamata olives, pitted, mushy olives discarded
- 1 medium-sized orange, zested
- 1 lemon, zested
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fennel or anise seeds
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup lightly packed fresh Italian parsley leaves, chopped coarsely
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon olive oil
- Rustic crackers or bagel chips
Directions
Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
Spread Tapenade on crisps just before serving, or let guests do it themselves.
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By soundasleep1
iowa city, IA
on April 06, 2006
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worked well at my party
By mlholbrook_618857
Lincoln, CA
on January 27, 2005
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This is a very nice change to one of my favorite appetizers. I zested a medium size frest orange and will put in sightly less next time. Lemon looked older and I really couldn't taste it. I also used sour dough slices topped with garlic powder butter and boiled. I could hardly stop eating, it was so good.
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