Nicoise (Black) Olive Tapenade with Orange and Fennel
Ingredients
- 1 cup pitted Nicoise olives or any black olive
- 3 TBSP Orange EVOO
- 1 TBSP Capers, rinsed and chopped
- 1 anchovy fillets, soaked in cold water 5 minutes and patted dry
- 2 tsp finely grated navel or Valencia orange zest (from 1 medium orange)
- 1 TBSP Garlic EVOO
- 1 tsp fennel seeds, coarsely ground in a spice grinder – any coffee grinder will work for this
- 4 sprigs fresh thyme, leaves only
- freshly ground black pepper
Instructions
- Put the olives, Orange EVOO, capers, anchovies, orange zest, garlic and fennel seeds in food processor and
- Pulse a few times to make an almost smooth paste (may be left more chunky if you like). Season to taste with pepper. The tapenade may also be used as a bruschetta topping.
