Orange & Fennel Seed Tapenade
Try this as a topping for crostini or seared fish. The tapenade will keep in the refrigerator for about 1 week.
Ingredients
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1 cup pitted Nicoise olives
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2 tablespoons extra-virgin olive oil
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1 tablespoon capers, rinsed and chopped
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1 tablespoon fresh navel or Valencia orange juice
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2 anchovy fillets, soaked in cold water 5 minutes and patted dry
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2 teaspoons finely grated navel or Valencia orange zest (from 1 medium orange)
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2 cloves garlic, minced
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1 teaspoon fennel seeds, coarsely ground in a spice grinder
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Freshly ground black pepper
Directions
1.
Put the olives, olive oil, capers, orange juice, anchovies, orange zest, garlic, and fennel seeds in a food processor. Pulse a few times to make an almost smooth paste. Season to taste with pepper.
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