Loading ...Citrus-Olive Tapenade
by Stacey Printz
from Pestos, Tapenades & Spreads
(Chronicle Books, 2009)
Makes about 1 cup
This tingling citrus-olive tapenade is filled with lemon and orange citrus zest and fresh herbs that make for a potpourri of flavors that fill the mouth with a bang.
convert Ingredients
1 1/2 cups pitted green olives
1 to 2 cloves garlic, minced
Zest of one orange
Zest of one lemon
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley (flat-leaf or curly)
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
1 small dried red chile, crushed
2 to 3 tablespoons olive oil
Salt and freshly ground pepper
Method
1. Place the olives, garlic, orange and lemon citrus zests, lemon juice, parsley, rosemary, fennel seeds, and red chile into the bowl of a food processor and pulse until the mixture starts to come together. With the machine running, gradually stream in the olive oil and mix until a coarse paste is formed.
2. Season the citrus-olive tapenade with salt and pepper.
Serving Suggestions:
~ Stuff the tapenade under the skin of chicken breasts with feta cheese and bake.
~Drizzle lamb chops with orange juice and olive oil and season with salt and pepper. Grill and top with the tapenade.
Recipe © 2009 Stacey Printz. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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