Green Olive Tapenade

Name: Green Olive Tapenade
Yield: makes 2 cups
Ingredients: 2 cups pitted cracked green olives; 2 tablespoons capers; 1 teaspoon fennel seeds, toasted (see below) and crushed in a mortar; Zest and juice of 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

December 14, 2011

Another quick-to-assemble mixture of bold, pungent flavors that enhances grilled fish, toasted ciabatta, or warm pasta tossed with thin strips of salami. For a more herbaceous taste, add a handful of chopped fresh basil or parsley. You might also blend in a few lightly toasted almonds for a more pesto-like consistency.

Cooks' Note

If you don’t have a mortar and pestle, simply place the fennel seeds on the cutting board, moisten with a few drops of olive oil, and coarsely chop with a chef’s knife.

Recipe notes

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