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Green Olive Tapenade



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.