Citrus Tapenade

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  • Level: Easy
  • Yield: 4 servings
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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


  1. 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.
  2. Spread Tapenade on crisps just before serving, or let guests do it themselves.