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Nicoise (Black) Olive Tapenade with Orange and Fennel

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Servings 12 servings

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.