Carrot Puree with Hazelnut Tapenade

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1 pound carrots (5-6 medium), cut into 1/2-inch pieces

2 medium red potatoes, peeled and cut into 1/2-inch pieces

2 tablespoons chopped hazelnuts, toasted (see Tip)

2 tablespoons chopped green olives

2 teaspoons freshly grated orange zest

1 small clove garlic, minced

1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided

1/2 teaspoon salt