Citrus-Olive Tapenade Recipe

Pestos, Tapenades & Spreads | Chronicle Books, 2009

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

Hands-On Time: 10 minutes | Total Time: 10 minutes | Makes about 1 cup

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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

Directions

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.