Green Olive Tapenade
Ingredients
- 2 cups pitted cracked green olives
- 2 tablespoons capers
- 1 teaspoon fennel seeds, toasted (see below) and crushed in a mortar
- 1 orange
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon sherry vinegar
- 1/2 cup olive oil
- 1/4 cup extra-virgin olive oil
Directions
Place the olives, capers, fennel seeds, zest, juice, red pepper, and vinegar in the bowl of a food processor and pulse until combined.With the machine running, slowly incorporate both the olive oils, until a smooth paste is formed.
Taste, and adjust seasonings.
Stored in a sealed container in the refrigerator, tapenade will last up to 2 weeks.
To toast fennel seeds, any herb in seed form, or seeds such as pumpkin seeds, heat them in a small, dry skillet over medium heat until they become fragrant and darken slightly.