Citrus Tapenade

Name: Citrus Tapenade
Ingredients: 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

11 ingredients

6 steps

Ingredients

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

Directions

1

Dump all of the ingredients (except the crackers) into a food processor and puree.
2

If you are using a blender to puree, you may need to add some extra oil to facilitate blending.
3

After blending, place in a bowl.
4

Excess oil will rise to the edges of the bowl.
5

Drain off.
6

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