Citrus-Olive Tapenade

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.–Stacey Printz

Citrus-Olive Tapenade Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Makes about 1 cup


  • 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


  • 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.
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